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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5447
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dc.contributor.authorMulimani V.H
dc.contributor.authorThippeswamy S
dc.contributor.authorRamalingam
dc.date.accessioned2020-06-12T15:08:01Z-
dc.date.available2020-06-12T15:08:01Z-
dc.date.issued1997
dc.identifier.citationFood Chemistry , Vol. 59 , 2 , p. 279 - 282en_US
dc.identifier.uri10.1016/S0308-8146(96)00282-8
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5447-
dc.description.abstractThe oligosaccharide content was determined in the flour of six soybean cultivars grown in India. The effect of cooking and soaking on the removal of oligosaccharides from the whole dry seeds was also studied. Crude ?-galactosidase treatment on soybean flour reduced the raffinose and stachyose contents by 90.4% and 91.9%, respectively. This information could stimulate interest in the large-scale production of oligosaccharide-free soybean flour, by modulating its flatulence-causing properties.en_US
dc.titleEnzymatic degradation of oligosaccharides in soybean floursen_US
dc.typeArticle
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