Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties-Reference-Cited by-同舟云学术

Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties

Published:2004-10 Issue:5 Volume:17 Page:605-612
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Vargas-Torres Apolonio,Osorio-Dı́az Perla,Islas-Hernández José J,Tovar Juscelino,Paredes-López Octavio,Bello-Pérez Luis A

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

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3. Effect of various processing methods on the in vitro starch digestibility and resistant starch content of Indian pulses;Bravo;Journal of Agricultural and Food Chemistry,1998

4. Composition of underexploited Indian pulses. Comparison with common legumes;Bravo;Food Chemistry,1999

5. Classification and measurement of nutritionally important starch fractions;Englyst;European Journal of Clinical Nutrition,1992

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