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    Saponins from soy and chickpea: Stability during beadmaking and in vitro bioaccessibility 

    Serventi, Luca; Chitchumroonchokchai, C.; Riedl, K. M.; Kerem, Z.; Berhow, M. A.; Vodovotz, Y.; Schwartz, S. J.; Failla, M. L. (American Chemical Society, 2013-07-10)
    This study investigated the stability of saponins during the making and simulated digestion of soy and soy-chickpea breads and the bioaccessibility of saponins in digested breads. Recovery of saponins in soy bread exceeded ...
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    AuthorBerhow, M. A. (1)Chitchumroonchokchai, C. (1)
    Failla, M. L. (1)
    Kerem, Z. (1)Riedl, K. M. (1)Schwartz, S. J. (1)Serventi, Luca (1)Vodovotz, Y. (1)Keywordbioaccessibility (1)Biological Availability (1)Bread (1)Caco-2 cells (1)Cicer (1)Cooking (1)Digestion (1)digestive stability (1)Food Science (1)Hot Temperature (1)... View MoreDate Issued2013 (1)
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