Effect of natural and controlled fermentation on flatus-producing compounds of beans (Phaseolus vulgaris)
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference33 articles.
1. Nutrient composition of and digestive response to whole and extracted dry beans
2. Gas production in humans ingesting a soybean flour derived from beans naturally low in oligosaccharides
3. SOYBEAN FACTORS RELATING TO GAS PRODUCTION BY INTESTINAL BACTERIA
4. REDUCTION OF INTESTINAL GAS-FORMING PROPERTIES OF LEGUMES BY TRADITIONAL AND EXPERIMENTAL FOOD PROCESSING METHODS
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