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

Enzymatic degradation of phytic acid in low-calore bread with different sources of phytases

CHARACTERIZATION OF PHYTASES FROM CEREAL GRAINS AS AFFECTED BY SOAKING AND GERMINATION PROCESSES AND SOME METALS IONS

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

Germination and Fermentation are Effective to Reduce The Antinutritive Factors of Millet: A-Review

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

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

NUTRIENTS CONTENT AND NUTRITIVE VALUE OF SOME GERMINATED AND NON GERMINATED LEGUMES

The preventive effect of cooked and germinated legumes on some disturbances accompanied with aging

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