Improvement of the in vitro protein digestibility of amaranth grain through optimization of the malting process

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Title
Improvement of the in vitro protein digestibility of amaranth grain through optimization of the malting process
Authors
Keywords
Amaranth, Germination/malting, In vitro, protein digestibility, Tannin, Phytic acid, Oxalate
Journal
JOURNAL OF CEREAL SCIENCE
Volume 68, Issue -, Pages 59-65
Publisher
Elsevier BV
Online
2015-11-22
DOI
10.1016/j.jcs.2015.11.007

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