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In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions
Germination can be used as a bio-processing practice to enhance the digestibility of nutrient and improve the bioactive compounds and rheological properties of food grains. In the present study, effect of germination time 12, 24, 36 and 48 h and temperature 25, 30 and 35 °C on carbohydrate profile,...
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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2019
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6542909/ https://ncbi.nlm.nih.gov/pubmed/31205362 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03804-8 |
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