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Effect of soaking in alkali on tannin content and in vitro protein digestibility of faba bean cultivars



Effect of soaking in alkali on tannin content and in vitro protein digestibility of faba bean cultivars



FABIS Newsletter ( 33): 33-36



Seeds of Vicia faba 317/99/98 and Giza 402 had decreased extractable tannin percentages when incubated in NaOH or KOH for up to 24 h at 30 degrees C or for 20 min at 100 degrees.

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Accession: 002604511

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