The changes of α-galactosides during germination and high pressure treatment of chick-pea seeds
The α-galactosides negatively affect of digestibility of grain legumes. The most effective way of α-galactosides decreasing is germination. The content of α-galactosides in chick-pea was decreased by 4 days germination up to 24% of original value in dry seeds. The 2 days germinated chick-pea seeds w...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2004-12-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0085_the-changes-of-alpha-galactosides-during-germination-and-high-pressure-treatment-of-chick-pea-seeds.php |