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Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods

✍ Scribed by E.-S.M. Abdel-Aal

Book ID
116726159
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
190 KB
Volume
41
Category
Article
ISSN
1096-1127

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## Abstract Abstract. Effect of irradiation (1 kGy), autoclaving (121Β°C at 103.5 kPa for 5, 10, 15, 20, 25 and 30 min), dry heating (121Β°C for 5, 10, 15, 20, 25, 30 and 60 min), sprouting (36 h) and their combination on in‐vitro digestibility of rapeseed protein was studied. Digestibility was signi