Nutritional and techno-functional properties of Australian Acacia seed flour: Effects of roasting on chemical composition, physicochemical properties, and in vitro digestibility and intestinal iron absorption
Oladipupo Q. Adiamo, M. Netzel, Louwrens C. Hoffman, Michael J. Gidley, Simone A. Osborne, Yasmina Sultanbawa
Topics & Concepts
RoastingFood scienceAcaciaChemistryComposition (language)Absorption of waterTrypsin inhibitorChemical compositionBotanyTrypsinBiochemistryBiologyOrganic chemistryLinguisticsPhysical chemistryEnzymePhilosophyProteins in Food SystemsPhytase and its ApplicationsFood composition and properties