Effects of soaking, autoclaving and roasting on the nutritional composition, antinutritional factors and functionality of carob seed germ meal
The effects of soaking, autoclaving or roasting on the nutritional composition (proximate and mineral), antinutritional factors (total phenol, tannin composition, phytic acid, saponin, and trypsin inhibitors), and functionality (water/oil absorption capacity, foaming capacity, foam stability and nit...
| Main Authors: | , , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Engineering, Universiti Putra Malaysia
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50132/1/21.pdf |