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The Determination of Trypsin Inhibitor Levels in Foodstuffs |
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Sách, tạp chí |
| Tiêu đề: |
Effect of Soaking, Sprouting and Cooking on Chemical Composition, Bioavailability of Minerals and in vitro Protein Digestibility of Roselle (Hibiscus sabdariffa L.) Seed |
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Environmental and Cultivar effects on Oat phytic acid concentration cereal chemistry |
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Nutritive value and anti-nutritional factors in different varieties of sebania seeds and their morphological fractions |
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Protein quality of Roselle (Hibiscussabdariffa L.) seeds |
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Sách, tạp chí |
| Tiêu đề: |
The chemical composition of bikalga, a traditional fermented roselle (Hibiscus sabdariffa L.) seeds condiment. Part II: evaluation of mineral, total polyphenols and phytic acid content, predicting the iron bioavailability |
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Polyphenols: food sources and bioavailability |
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The effect of tea on iron absorption |
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Iron absorption and phenolic compounds: importance of different phenolic structures |
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Sách, tạp chí |
| Tiêu đề: |
Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba) |
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Sách, tạp chí |
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Effects of extrusion cooking on physicochemical properties of white and red ginsen (powder) |
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