Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour
نویسندگان
چکیده
Received 20/8/2012 Accepted 20/2/2013 (005845) 1 Departamento de Nutrição e Saúde – DNS, Universidade Federal de Viçosa – UFV, Campus Universitário, CEP 36570-000, Viçosa, MG, Brazil, e-mail: [email protected] 2 Faculdade de Medicina, Universidade Federal de Uberlândia – UFU, Uberlândia, MG, Brazil 3 Departamento de Biologia Geral, Instituto de Biotecnologia Aplicada à Agropecuária – BIOAGRO, Universidade Federal de Viçosa – UFV, Viçosa, MG, Brasil. 4 Centro de Ciências Agrárias, Universidade Federal do Espírito Santo – UFES, Alegre, ES, Brazil *Corresponding author Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour Ariela Werneck de CARVALHO1, Dorina Isabel Gomes NATAL1, Cassiano Oliveira da SILVA2, Maria Inês de Souza DANTAS1, Everaldo Gonçalves de BARROS3, Sônia Machado Rocha RIBEIRO1, Neuza Maria Brunoro COSTA4, Hércia Stampini Duarte MARTINO1*
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