Cargando…
Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram (Dolichus uniflorus) flour
Horse gram was germinated at 90% RH at 25°C for 72 h after 24 h soaking and then grinded to pass through 150 μm mesh size screens. The germination of horse gram result in increased protein, fiber, total polyphenol content, and antioxidant activity of horse gram flour whereas fat, ash, carbohydrate,...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5011385/ https://www.ncbi.nlm.nih.gov/pubmed/27625781 http://dx.doi.org/10.1002/fsn3.342 |