𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of Phytic Acid on the In-Vitro Rate of Digestibility of Rapeseed Protein and Amino Acids

✍ Scribed by MARIA R. SERRAINO; LILIAN U. THOMPSON; LAURENT SAVOIE; GUY PARENT

Book ID
108810921
Publisher
Institute of Food Technologists
Year
1985
Tongue
English
Weight
542 KB
Volume
50
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of rabadi fermentation on phytic
Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley
✍ 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