Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia fabaL.)

Bioavailability of Iron, Zinc, Phytate and Phytase Activity during Soaking and Germination of White Sorghum Varieties

(2011) Abd El-Moneim M. R. Afify et al.   PLoS One

Effects of Phytase, Cellulase, and Dehulling Treatments on Iron and Zincin VitroSolubility in Faba Bean (Vicia fabaL.) Flour and Legume Fractions

(2010) Yu-Wei Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Phytases and Dehulling Treatments on In Vitro Iron and Zinc Bioavailability in Faba Bean (Vicia faba L.) Flour and Legume Fractions

(2010) Yuwei Luo et al.   JOURNAL OF FOOD SCIENCE

Dietary roles of phytate and phytase in human nutrition: A review

(2009) Vikas Kumar et al.   FOOD CHEMISTRY

Impact of soaking and phytase treatments on phytic acid, calcium, iron and zinc in faba bean fractions

(2009) Yuwei Luo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The impact of processing on phytic acid,in vitrosoluble iron and Phy/Fe molar ratio of faba bean (Vicia fabaL.)

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Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum)

(2008) Ning Wang et al.   FOOD CHEMISTRY

The impact of dehydration process on antinutrients and protein digestibility of some legume flours

(2008) María A. Martín-Cabrejas et al.   FOOD CHEMISTRY

Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)

(2008) N. Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY