Effect of fermentation on phytic acid content and in vitro digestibility of starch and protein of rice-blackgram dhal-whey blends

Journal of Food Science and Technology

Volumn 34, Issue 1, 1997, Pages 20-23

  Sharma, Anshu ^a   Khetarpaul, Neelam ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Cereal legume whey blends; Fermentation; Phytic acid; Polyphenols; Protein digestibility; Starch digestibility

Indexed keywords

CARBOXYLIC ACIDS; COMPOSITION EFFECTS; FERMENTATION; FOOD PROCESSING; GRAIN (AGRICULTURAL PRODUCT); PHENOLIC RESINS; PROTEINS; STARCH;

AMYLOLYSIS; PHYTIC ACID; PROTEIN DIGESTIBILITY; PROTEOLYSIS; RICE-BLACKGRAM DHAL-WHEY BLENDS; STARCH DIGESTIBILITY;

FOOD PRODUCTS;

EID: 0030642504     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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