Effect of processing and storage time onin vitrodigestibility and resistant starch content of two bean (Phaseolus vulgarisL) varieties
Author:
Funder
OMNILIFE-CONACYT
COSNET
LANFOODS (Quito)
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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4. Effect of various processing methods on the in vitro starch digestibility and resistant starch content of Indian pulses;Bravo;J Agric Food Chem,1998
5. Influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L);Skrabanja;J Agric Food Chem,1999
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