| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6403047 | LWT - Food Science and Technology | 2013 | 5 Pages |
Abstract
⺠Effects of soaking process on phytates and nutrient content in brown rice was studied. ⺠A surface response methodology with a 32 factorial experimental design was used. ⺠90% of phytic acid was removed. ⺠Protein digestibility and mineral dialyzability were improved. ⺠Acid soaking rice produced a low phytate rice ingredient to formulate foods.
Keywords
Related Topics
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Food Science
Authors
Micaela AlbarracÃn, Rolando J. González, Silvina R. Drago,