Effect of germination and probiotic fermentation on antinutrients and in vitro digestibility of starch and protein and availability of minerals from barley based food mixtures

Journal of Food Science and Technology

Volumn 46, Issue 4, 2009, Pages 359-362

  Arora, Sonia ^a   Jood, Sudesh ^a   Khetarpaul, Neelam ^a   Goyal, Rajni ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Antinutrients; Barley; Germination; In vitro digestibility; Lactobacillus acidophilus; Probiotic fermentation; Tomato pulp; Whey powder

Indexed keywords

ANTINUTRIENTS; BARLEY; GERMINATION; IN VITRO DIGESTIBILITY; LACTOBACILLUS ACIDOPHILUS; PROBIOTIC FERMENTATION; TOMATO PULP; WHEY POWDER;

BIOCHEMICAL ENGINEERING; CALCIUM; FERMENTATION; FRUITS; MINERALS; PHENOLS; POWDERS; STARCH; ZINC;

MIXTURES;

HORDEUM; LACTOBACILLUS ACIDOPHILUS; LYCOPERSICON ESCULENTUM;

EID: 67650499429     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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