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Publikováno v:
Journal of the Science of Food and Agriculture. 61:73-78
The nutritive value of the pumpkin seed products was evaluated. Isolation of protein eliminated 80% of the phytic acid and 100% of the tannic acid, trypsin inhibitor and flatulence factors. Ethanol treatment during the preparation of the protein conc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3e8a55660057829a5cb4f1d6a8d9dd6
https://doi.org/10.1002/jsfa.2740610112
https://doi.org/10.1002/jsfa.2740610112
