Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies
The effects of germination at different germination period (1, 3 and 5 days) on physical, chemical and nutritional properties of three different seeds (wheat, rye and lentil) were investigated. Germination caused significant increase in ash, protein, total phenolic content, minerals (Ca, Mg, Fe, Zn,...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Ankara University
2020-12-01
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| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/663367 |
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