Enhancement of Attributes of Cereals by Germination and Fermentation: A Review

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 11, 2015, Pages 1575-1589

  Singh, A K ^a   Rehal, Jagbir ^a   Kaur, Amarjeet ^a   Jyot, Gagan ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

cereals; fermentation; functional properties; Germination; nutritive value

Indexed keywords

AMINO ACIDS; CULTIVATION; FERMENTATION; NUTRITION; PROTEINS;

ANTI-NUTRITIONAL FACTORS; CEREALS; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL PROPERTIES; GERMINATION; NUTRITIONAL QUALITIES; NUTRITIVE VALUES; PROTEIN CONCENTRATIONS;

CEREAL PRODUCTS;

AMINO ACID; CARBOHYDRATE; PROTEIN INTAKE; VITAMIN;

ANALYSIS; CHEMISTRY; FERMENTATION; FOOD GRAIN; FOOD HANDLING; GERMINATION; GLYCEMIC INDEX; NUTRITIONAL VALUE; PROCEDURES; PROTEIN INTAKE;

AMINO ACIDS; CARBOHYDRATES; DIETARY PROTEINS; EDIBLE GRAIN; FERMENTATION; FOOD HANDLING; GERMINATION; GLYCEMIC INDEX; NUTRITIVE VALUE; VITAMINS;

EID: 84926443313     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.706661     Document Type: Article

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