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Effect of Phytate and Partially Hydrolyzed Phytate on in vitro Protein Digestibility

โœ Scribed by B. E. KNUCKLES; D. D. KUZMICKY; A. A. BETSCHART

Book ID
108810996
Publisher
Institute of Food Technologists
Year
1985
Tongue
English
Weight
368 KB
Volume
50
Category
Article
ISSN
0022-1147

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โœ El-Moniem, G?M Abd; Honke, J; Bednarska, A ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 90 KB ๐Ÿ‘ 2 views

The effects of optimum conditions of frying soybean, broad bean and Polish pea on proximate analysis and amino acid composition were investigated. Maximum water absorption of 192.93, 129.05 and 148.68% for soybean, broad bean and Polish pea was reached after soaking periods of 16.41, 17.84 and 16.45