Bulgur processes increase nutrition value: Possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability

Journal of Food Science and Technology

Volumn 51, Issue 7, 2014, Pages 1401-1405

  Ertaş, Nilgün ^a   Türker, Selman ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Bulgur; Chickpea; Minerals; Phytic acid; Soaking; Soaking time

Indexed keywords

BIOCHEMISTRY; CALCIUM; MINERALS;

BULGUR; CHICKPEA; PHYTIC ACIDS; SOAKING; SOAKING TIME;

PROTEINS;

EID: 84904165512     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0638-7     Document Type: Article

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