Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)
- 1 February 2003
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 56 (2-3) , 249-254
- https://doi.org/10.1016/s0260-8774(02)00262-5
Abstract
No abstract availableKeywords
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