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Effect of soaking and cooking on phytate concentration, minerals, and texture of food-type soybeans
The increasing consumption of soybeans due to its bioactive compounds has attracted interest in describing the grain’s constituents and variation during processing. Phytate has been the aim of much research since it chelates essential minerals but also has beneficial antioxidant effects. This study...
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| Vydáno v: | Ciência e Tecnologia de Alimentos |
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| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
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| Témata: | |
| On-line přístup: | https://www.redalyc.org/articulo.oa?id=395940102034 |
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