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Effect of Inoculated Lactic Acid Fermentation on Antinutritional and Antiradical Properties of Grass Pea (Lathyrus sativus ‘Krab’) Flour

activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate. J. Agric. Food Chem., 1999, 47, 3036-3043. Srivastava S., Khokhar S., Effects of processing on the reduction of β-ODAP (β-N-oxalyl-L-2,3-diaminopropionic acid) and antinutrients of khesari dhal, Lathyrus sativus . J. Sci. Food Agric., 1996, 71, 50-58. Studziński T., Grela E.,. Antinutritional factors of the flat pea ( Lathyrus sativus L.) seeds and mechanisms of their actions. 1997, in : Międzynarodowe sympozjum naukowe. Lędźwian

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Application of Grasspea Wholemeal in the Technology of White Bread Production

., Whole grains and digestive health. Cereal Chem., 2010, 87, 292-296. 52. Sobczyk M., Effect of various oat forms on the quality of confectionery. Pol. J. Food Nutr. Sci., 2008, 58, 301-305. 53. Srivastava S., Khokhar S., Effects of processing on the reduction of β-ODAP (β-N-oxalyl-L-2,3-diaminopropionic acid) and antinutrients of khesari dhal, Lathyrus sativus . J. Sci. Food Agric., 1996, 71, 50-58. 54. Stodolak B., Starzyńska-Janiszewska A., Pustkowiak H., Mickowska B., Effect of sunfl ower seeds addition on the

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