Evaluation of some chemical properties of different flours.
The antinutritional factors in flours include phenol, tannin, oxalate, phytate and alkaloids. Wheat is one of the most important food for the world population, in which about 35% of the total world population regularly consume wheat-based foods.In recent times, there has been growing interest in usi...
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2014
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.19/2445 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/2445 |