The Role of Soaking Process on Mineral HCl- Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur

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概要

• 論文の詳細を見る
• 2012-05-01

著者

• Ertas Nilgun

  Selcuk University Agriculture Faculty Department Of Food Engineering

• Turker Selman

  Selcuk University Faculty Of Agriculture Department Of Food Engineering

関連論文

• Effect of Whey Concentrate Addition on the Chemical, Nutritional and Sensory Properties of Tarhana (a Turkish Fermented Cereal-based Food)
• The Role of Soaking Process on Mineral HCl- Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur

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