Autor:	M.J. Edney, Berrin Özkaya, Hamit Köksel
Rok vydání:	1999
Předmět:	Phytic acid chemistry.chemical_compound Chemistry Cooking methods Pressure cooking Thiamine Riboflavin Hordeum vulgare Cultivar Food science Biochemistry Chemical composition Food Science
Zdroj:	Journal of Cereal Science. 29:185-190
ISSN:	0733-5210
DOI:	10.1006/jcrs.1998.0230
Popis:	Three barley cultivars (Hordeum vulgareL.) were processed into bulgur by pressure cooking or cooking at atmospheric pressure. The effect of processing on levels of thiamine, riboflavin, minerals (Fe, Cu, Zn, Mn, Ca, Mg) as well as the phytic acid and β-glucan was investigated. Significant decreases (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cc745cdae950b62ef452989c9752384a https://doi.org/10.1006/jcrs.1998.0230 Zobrazit plný text záznamu Full Text from ScienceDirect