Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258

Author:

Paucar-Menacho Luz Maria,Berhow Mark A.,Mandarino José Marcos Gontijo,Chang Yoon Kil,Mejia Elvira Gonzalez de

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Germination effects on flatus-causing factors and antinutrients of mung beans and two strains of small seeds soybeans;Abdullah;Journal of Food Protection, Ames,1984

2. Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavone related to soybean processing;Anderson;Journal of Nutrition,1995

3. Aspectos nutricionais de brotos de soja e milho combinados;Barcelos;Ciências agrotécnicas,2002

4. Protein quality of green-mature, dry mature and sprouted soybeans;Bates;Journal of Food Science,1977

5. Germinated soybean protein products: Chemical and nutritional evaluation;Bau;Journal of American Oil Chemist’s Society,1979

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