Enhancing Protein Digestibility, Bioaccessibility, and Nutrient Retention in Faba Beans Using Nano-Zinc Oxide and Thermal Treatments
Last updated: 04 Jan 2025
10.21608/jfds.2024.318467.1166
Faba bean, Steaming, Autoclaving, digestibility, nano-zinc oxide
M.
Saleh
N.
Crops Technology Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
dr.nashat.m@gmail.com
Kafr El-Sheikh
M.
El-Bana
A.
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
T.
Khalifa
H.
Soils, Water and Environment Research Institute (SWERI), Agricultural Research Center, Giza, Egypt.
W.
Mospah
M.
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
15
10
50812
2024-10-01
2024-10-05
2024-10-01
133
142
2090-3650
2090-3731
https://jfds.journals.ekb.eg/article_384127.html
https://jfds.journals.ekb.eg/service?article_code=384127
1
Original Article
886
Journal
Journal of Food and Dairy Sciences
https://jfds.journals.ekb.eg/
Enhancing Protein Digestibility, Bioaccessibility, and Nutrient Retention in Faba Beans Using Nano-Zinc Oxide and Thermal Treatments
Details
Type
Article
Created At
30 Dec 2024