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Trypsin Inhibitor In. Some Egyption Foods "Wheat and Potato product"

Код 923244

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Аннотация к книге "Trypsin Inhibitor In. Some Egyption Foods "Wheat and Potato product""

The present work was designed to study the effect of different processing operations on the activity of trypsin inhibitor and chemical composition as well. Regarding potatoes some processing criteria were examined mainly: soaking, frying, frying after soaking, boiling and grilling. But as for wheat soaking, boiling, boiling after soaking, extraction, fermentation and baking were tasted. The obtained data showed the following, soaking only not effective on reduced trypsin inhibitor but boiling,...

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Издательство: Книга по требованию
Дата выхода: июль 2011
ISBN: 978-3-6392-8147-7
Объём: 148 страниц
Масса: 246 г
Размеры(высота, ширина, толщина), см: 23 x 16 x 1

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