Bulgur processes increase nutrition value: possible role...

Journal of Food Science and Technology 2014 / 07 Vol. 51; Iss. 7

Bulgur processes increase nutrition value: possible role inin-vitroprotein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability

Nilgün Ertaş, Selman Türker
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Volume:
51
Language:
english
DOI:
10.1007/s13197-012-0638-7
Date:
July, 2014
File:
PDF, 218 KB
english, 2014
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