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Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes

机译：国内加工方法对抗营养因子及其对生物可用性蛋白质和淀粉的影响普通植物的影响

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Somasundaram Kamalasundari; Rajagopalan Babu; Thiyagamoorthy Umamaheswari;
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1. Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes [J] . Somasundaram Kamalasundari, Rajagopalan Babu, Thiyagamoorthy Umamaheswari Asian Journal of Dairy and Food Research . 2019,第1期

机译：国内加工方法对抗营养因子及其对生物可用性蛋白质和淀粉的影响普通植物的影响
2. Antinutritional Factors Content and Availability of Protein, Starch and Mineral of Maize (Zeamays linnaus) and Lentil (Lens culinaris) As Influenced by Domestic Processing [J] . S.H. Awada, Hady Abedel, Amro B. Hassan, Journal of Food Technology . 2005,第4期

机译：国内加工对玉米（Zeamays linnaus）和扁豆（Lens culinaris）蛋白质，淀粉和矿物质的抗营养因子含量和有效性的影响
3. Effect of processing conditions and in vitro protein digestion on bioactive potentials of commonly consumed legumes [J] . Sahayog N. Jamdar, Rajalakshmi Deshpande, Sushama A. Marathe Food Bioscience . 2017,第期

机译：加工条件和体外蛋白质消化对常用豆类生物活性潜力的影响
4. Towards the elimination of anti-nutritional factors in grain legumes [C] . Enneking D., Wink M. International Food Legumes Research Conference . 2000

机译：消除粮食豆类的抗营养因素
5. INTAKE, GRAIN PROCESSING AND SAMPLING METHODS AS FACTORS INFLUENCING SORGHUM GRAIN STARCH UTILIZATION BY STEERS. [D] . GARCIA, JOSE AMERICO. 1977

机译：摄入，谷物加工和采样方法等因素影响钢对高粱谷物利用率的影响。
6. Natural Antioxidant Activity of Commonly Consumed Plant Foods in India: Effect of Domestic Processing [O] . D. Sreeramulu, C. V. K. Reddy, Anitha Chauhan, 2013

机译：印度普通食用植物性食品的天然抗氧化活性：国内加工的影响
7. Phytochemical and anti-nutritional studies on some commonly consumed fruits in lokoja, kogi state of Nigeria [O] . Ekpa Emmanuel 2018

机译：尼日利亚Kogi州Lokoja常用果实的植物化学和反营养研究

Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes

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