Antinutritional Factors in Cereals
Introduction to Antinutritional Factors (ANFs) in Cereals; Detailed Examination of Key ANFs: Phytic Acid, Tannins, Protease Inhibitors, and Lectins; Overview of Lesser-Known ANFs: Saponins and Oxalates; Traditional and Modern Processing Techniques for ANF Reduction; Advanced Strategies, Including Genetic Approaches, for Mitigating ANFs; Critical Discussion on Optimizing Cereal Nutrition; Future Directions in Cereal Science Research
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