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)
| Autor: | Egounlety, M, Aworh, O.C |
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| Zdroj: | In Journal of Food Engineering 2003 56(2):249-254 |
| Databáze: | ScienceDirect |
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