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Effect of fermentation on HCl-extractability of minerals from rice-defatted soy flour blend

โœ Scribed by Rakhi Goyal; Neelam Khetarpaul


Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
360 KB
Volume
50
Category
Article
ISSN
0308-8146

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Various domestic processing and cooking methods like soaking (6, 12 and I8 h), dehulling of soaked pea seeds, ordinary and pressure cooking of unsoaked, soaked and soaked-dehulled pea seeds and sprouting for varying periods (12, 24 and 48 h) brought about a significant (P < 0.05) improvement in HCI-