Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. ‘Mayocoba’
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01218.x/fullpdf
Reference48 articles.
1. Food properties affecting the digestion and absorption of carbohydrates
2. Effect of Various Processing Methods on the in Vitro Starch Digestibility and Resistant Starch Content of Indian Pulses
3. Composition of underexploited Indian pulses. Comparison with common legumes
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