Probiotic Fermentation of Indigenous Food Mixture: Effect on Antinutrients and Digestibility of Starch and Protein

References

Page 1

	Year	Citations
The phenolic constituents of <i>Prunus domestica</i>. I.—The quantitative analysis of phenolic constituents T. Swain, W. E. Hillis Journal of the Science of Food and Agriculture BotanyMedicineBioanalysisQuantitative AnalysisTotal Phenols	1959	3.6K
Statistical Methods For Agricultural Workers G. F. Sprague Agronomy Journal Agricultural ImpactEngineeringStatistical MethodsAgricultural EconomicsAgricultural Management	1956	2.9K
Sensitive method for the rapid determination of phytate in cereals and cereal products Wolfgang Fritz Haug, H. J. Lantzsch Journal of the Science of Food and Agriculture NutritionPlant AnalysisEngineeringFood AnalysisAgricultural Economics	1983	1K
A Pepsin Pancreatin Digest Index of Protein Quality Evaluation W. R. Akeson, Mark A. Stahmann Journal of Nutrition NutritionBiochemistryFood DigestionBioanalysisProtein Quality Evaluation	1964	652
Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana) G. Sripriya, Usha Antony, T.S. Chandra Food Chemistry Food ChemistryAgricultural ChemistryEngineeringIn Vitro FermentationAgricultural Economics	1997	242
Starch Digestibility as Affected by Polyphenols and Phytic Acid Lilian U. Thompson, JANE H. YOON Journal of Food Science Food ChemistryNutritionNutrient BioavailabilityEngineeringBiochemistry	1984	206
Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars. The Levels of Amylase Inhibitors, Levels of Oligosaccharides and In Vitro Starch Digestibility Ummed Singh, Milind S. Kherdekar, R. Jambunathan Journal of Food Science NutritionMean ValuesFood AnalysisPolysaccharideHigher Inhibitory Activity	1982	177
Studies on Desi and Kabull Chickpea ( <i>Cicer arietinum</i> L.) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in vitro Protein Digestibility Ummed Singh, R. Jambunathan Journal of Food Science	1981	172
Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation Yolanda López, Dennis T. Gordon, M. L. Fields Journal of Food Science BiosynthesisEngineeringFood FermentationIn Vitro FermentationPhytate Levels	1983	128
Antinutrient Reduction and Enhancement in Protein, Starch, and Mineral Availability in Fermented Flour of Finger Millet (<i>Eleusine coracana</i>) Usha Antony, T.S. Chandra Journal of Agricultural and Food Chemistry NutritionMineral AvailabilityEngineeringNutraceutical IngredientFermented Flour	1998	115

Page 1