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Effect of Phytic Acid on Rate of Starch Digestibility

✍ Scribed by Yoon, J.J.H.; Thompson, L.U.; Jenkins, D.J.A.


Book ID
123400167
Publisher
Elsevier
Year
1982
Weight
171 KB
Volume
15
Category
Article
ISSN
0315-5463

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✍ Gupta, Manju ;Khetarpaul, Neelam πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 399 KB πŸ‘ 1 views

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