Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility-Reference-Cited by-同舟云学术

Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility

Published:2022-06 Issue: Volume:14 Page:100303
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Ayala-Rodríguez Victor Andrés,López-Hernández Abad Arturo,López-Cabanillas Lomelí Manuel,González-Martínez Blanca Edelia,Vázquez-Rodríguez Jesús Alberto

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference48 articles.

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4. AOAC International. (2019). Official Methods of Analysis, 21st Edition (2019). AOAC INTERNATIONAL. https://www.aoac.org/official-methods-of-analysis-21st-edition-2019/.

5. Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to “rapid” and “slow” animal proteins;Berrazaga;PLOS ONE,2020

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