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Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada
The effects of processing (soaking and cooking) on enzyme inhibitors (α-amylase, trypsin and chymotrypsin inhibitors) in a range of pulses (4 peas, 9 lentils, 3 chickpeas, 2 faba beans and 4 beans) were investigated, using soybean as a control. Analysis of variance indicated that pulse type, treatme...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2017
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5336459/ https://ncbi.nlm.nih.gov/pubmed/28303052 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2519-6 |
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