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...

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Bibliographic Details
Main Author: Andrade, Sónia (author)
Other Authors: Oliveira, Solange (author), Guiné, Raquel (author), Correia, Paula (author)
Format: conferenceObject
Language:eng
Published: 2014
Subjects:
weat
flour
lupin
chestnut
antioxidant activity
oxaltes
Online Access:http://hdl.handle.net/10400.19/2445
Country:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/2445

Internet

http://hdl.handle.net/10400.19/2445

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