What is it about?
Food processing to reduce the flatus inducing factors
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Why is it important?
decreases the abdominal rumbling, cramps, pain, diarrhea and social discomfort and increases the palatability, acceptability and improves the nutritional quality of the red gram.
Perspectives
I feel happy for publishing in this journal and thank all of them helped me to publish in the esteemed journal of JFPP
Dr Devindra S
National Institute of Nutrition (ICMR)
Read the Original
This page is a summary of: Effect of Chemical Soaking, Toasting and Crude α-Galactosidase Enzyme Treatment on the Oligosaccharide Content of Red Gram Flour, Journal of Food Processing and Preservation, June 2016, Wiley,
DOI: 10.1111/jfpp.12922.
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