The Impact of Soaking and Germination on Chemical Composition, Carbohydrate Fractions, Digestibility, Antinutritional Factors and Minerals Content of Some Legumes and Cereals Gra

CHARACTERIZATION OF PARTIALLY PURIFIED PHYTASE FROM RICE BRAN

Soaking and germination procedures actually impact polyphenols, tannins, and phytate contents in some Egyptian pulses

The Use of Phytate-Degrading Enzyme Extracted From Germinated Legumes in Food Processing

PRODUCTION OF LOW PHYTIC ACID WEANING FOODS BASED ON WHEAT GRAINS: II - EVALUATION OF PRODUCED NOVEL WEANING FOOD IN COMPARISON WITH COMMERCIAL PRODUCTS

Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

EFFECT OF FUNGAL PHYTASE ON DEGRADATION OF THE PHYTIC ACID DURING FALAFEL PREPARATION

EFFECT OF GERMINATION PROCESS ON THE CHEMICAL AND BIOLOGICAL ACTIVE COMPOUNDS OF BARLEY AND OAT GRAINS

Impact of Soaking and Germination Processes on Starch and Non-Starch Polysaccharides in some Egyptian Barley Cultivars

POLYPHENOLS, TANNINS AND PHYTATE CONTENTS IN SOME EGYPTIAN LEGUMES AS AFFECTED BY SOAKING AND GERMINATION PROCESSES