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|Title:||Improvement of dietary density by the use of germinated cereals and legumes|
|Keywords:||Agricultural and Biological Sciences;Nursing;Social Sciences|
|Citation:||Food and Nutrition Bulletin. Vol.20, No.2 (1999), 261-266|
|Abstract:||The feasibility of using germinated seeds to reduce the high viscosity of cereal- and legume-based weaning foods developed by the Institute of Nutrition at Mahidol University was investigated. The amylase-rich food (ARF) products were developed from cereals (rice, glutinous rice, and maize) and legumes (mung bean, black bean, soya bean, red kidney bean, and groundnut). The activities of α- and β-amylase were determined. The results showed that the germination processes were standardized by a four-day germination period for cereous cereal- and legume-based weaning foods.|
|Appears in Collections:||Scopus 1991-2000|
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