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Influence of phytate on in vitro digestibility of casein under physiological conditions

โœ Scribed by D. Lathia; G. Hoch; Y. Kievernagel

Book ID
105067524
Publisher
Springer US
Year
1987
Tongue
English
Weight
420 KB
Volume
37
Category
Article
ISSN
1573-9104

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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