Determination of phytic acid and inositolphosphates in barley
✍ Scribed by František Kvasnička; Jana Čopíková; Rudolf Ševčík; Eliška Václavíková; Andriy Synytsya; Kateřina Vaculová; Michal Voldřich
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 142 KB
- Volume
- 32
- Category
- Article
- ISSN
- 0173-0835
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Rabadi, an indigenous fermented food, was prepared by mixing cereal flour with buttermilk, allowing it to ferment at 30, 35 and 40 "C for 6, 12, 18, 24 and 48 h and cooking the fermented mixture for 0.5 h with continuous stirring. TWO types of rabadi were prepared i.e. autoclaved and unautoclaved. I
meus tested n t low stresses (5-100 g./cni.3) nud thc followiiig features observe+ Thc variation of nppnrcnt viscosity -qc +?D ovcr thc raiigc of bitunions tcstcd ITDS vcry great, tho. c-\*cut of rariatiou at 28' C. being from loa poiscs to 10l2 poiscs. Tho viscosity was found to decrensc with incr