ISSN:
1573-9104
Schlagwort(e):
mustard seed meal
;
low fibre
;
detoxification
;
human food
Quelle:
Springer Online Journal Archives 1860-2000
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
Notizen:
Abstract Quality of mustard seed meal was improved by reduction in phytic acid, fibre and allylisothiocyanate contents to 0.52, 4.96% and non-detectable level, respectively. The meal was thus rendered fit for edible purposes.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1007/BF01094834
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