Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains.
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Lupin protein isolate versus casein modifies cholesterol excretion and mRNA expression of intestinal sterol transporters in a pig modelStructural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume PastaEngineering the residual side chains of HAP phytases to improve their pepsin resistance and catalytic efficiency.The role of phosphate in kidney disease.Biofortification of milk and cheese with microelements by dietary feed bio-preparations.Content of Minerals and Fatty Acids and Their Correlation with Phytochemical Compounds and Antioxidant Activity of Leguminous Seeds.Evaluation of nutritional quality and antioxidant potential of pigeonpea genotypes.The effect of ultrasound on some properties of pulse hulls.The effects of 'activating' almonds on consumer acceptance and gastrointestinal tolerance.Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties.In vitro assessment of bio-augmented minerals from peanut oil cakes fermented by Aspergillus oryzae through Caco-2 cells.Nutritional properties of green gram germinated in mineral fortified soak water: I. Effect of dehulling on total and bioaccessible nutrients and bioactive components.Genetically modified phytase crops role in sustainable plant and animal nutrition and ecological development: a review.Novel insights into pericarp, protein body globoids of aleurone layer, starchy granules of three cereals gained using atomic force microscopy and environmental scanning electronic microscopy.Improving nutritional quality and fungal tolerance in soya bean and grass pea by expressing an oxalate decarboxylase.Rice bran nanofiber composites for stabilization of phytase.Characterization of the Catalytic Structure of Plant Phytase, Protein Tyrosine Phosphatase-Like Phytase, and Histidine Acid Phytases and Their Biotechnological Applications.Phytate Decreases Formation of Advanced Glycation End-Products in Patients with Type II Diabetes: Randomized Crossover Trial.Trends and drivers of change in the prevalence of anaemia among 1 million women and children in India, 2006 to 2016Iron and Zinc in the Embryo and Endosperm of Rice ( L.) Seeds in Contrasting 2'-Deoxymugineic Acid/Nicotianamine ScenariosContaminants in Grain-A Major Risk for Whole Grain Safety?Classification and Processing Optimization of Barley Milk Production Using NIR Spectroscopy, Particle Size, and Total Dissolved Solids Analysis
P2860
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P2860
Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains.
description
2013 nî lūn-bûn
@nan
2013 թուականի Ապրիլին հրատարակուած գիտական յօդուած
@hyw
2013 թվականի ապրիլին հրատարակված գիտական հոդված
@hy
2013年の論文
@ja
2013年論文
@yue
2013年論文
@zh-hant
2013年論文
@zh-hk
2013年論文
@zh-mo
2013年論文
@zh-tw
2013年论文
@wuu
name
Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains.
@ast
Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains.
@en
type
label
Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains.
@ast
Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains.
@en
prefLabel
Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains.
@ast
Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains.
@en
P2093
P2860
P1476
Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains.
@en
P2093
Nand Kumar Singh
Raj Kishor Gupta
Shivraj Singh Gangoliya
P2860
P2888
P304
P356
10.1007/S13197-013-0978-Y
P577
2013-04-24T00:00:00Z