19 Mulimani VH Thippeswamy S Ramalingam Enzymatic degradation of

19 mulimani vh thippeswamy s ramalingam enzymatic

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19. Mulimani VH, Thippeswamy S, Ramalingam. Enzymatic degradation of oligosaccharides in soybean flours. Food Chem 1997; 59: 279-282. 20. Wang N, Daun JK. Effects of variety and crude protein content on nutrients and anti-nutrients in lentils ( Lens culinaris ). Food Chem 2006; 95: 493-502. 21. Li L, Xu D. Study on separation and analyse of bio-mate- rials in soybean. Food and Fermentation Ind (in Chinese) 1995; 3: 44-47. 22. Chaturvedi P, Warren CD, Ruiz-Palacios GM, Pickering LK, Newburg DS. Milk oligosaccharide profiles by re- versed-phase HPLC of their perbenzoylated derivatives. Anal Biochem 1997; 251: 89-97. 23. Ma CY, Liu WS, Kwok KC , Kwok F. Isolation and char - acterization of proteins from soymilk residue (okara). Food Res Int 1997 ; 29 : 799 - 805. 24. Ma CY, Liu WS, Kwok KC , Kwok F. Isolation and char - acterization of proteins from soymilk residue (okara). Food Res Int 1997 ; 29 : 799 - 805. 25. Martínez-Villaluenga C, Frías J, Vidal-Valverde C. Raffi- nose family oligosaccharides and sucrose contents in 13 Spanish lupin cultivars. Food Chem 2005; 91: 645-649. 26. Sánchez-Mata MC, Cámara Hurtado MM, Díez-Marqués C. Effect of domestic processes and water hardness on soluble sugars content of chickpeas ( Cicer arietinum L.). Food Chem 1999; 65: 331-338. 27. Prinyawiwatkul W, Beuchat LR, McWatters KH, Phillips RD. Changes in fatty acid, simple sugar, and oligosaccha- ride content of cowpea ( Vigna unguiculata ) flour as a re- sult of soaking, boiling, and fermentation with Rhizopus microsporus var. oligosporus . Food Chem 1996; 57: 405- 413. 28. Ruiz-López MA, García-López PM, Castañeda-Vazquez H, Zamora NJF, Garzón-De la Mora P, Bañuelos Pineda J, Burbano C, Pedrosa MM, Cuadrado C, Muzquiz M. Chemical composition and antinutrient content of three Lupinus species from Jalisco, Mexico. J Food Compos and Anal 2000; 13: 193-199. 29. Lasekan OO, Idowu MA, Lasekan W. Effect of germina- tion and degree of grind (coarse/fine) on the extract and sugar contents of sorghum malts. Food chem 1995; 53: 125-128.
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