Impact of different treatments on chemical composition, physical, anti-nutritional, antioxidant characteristics and in vitro starch digestibility of green-kernel black bean flours-Reference-Cited by-同舟云学术

Impact of different treatments on chemical composition, physical, anti-nutritional, antioxidant characteristics and in vitro starch digestibility of green-kernel black bean flours

Published:2021-06-23 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

LE Ngoc Lieu¹^ORCID,LE Thanh Thi Ha¹,NGUYEN Nguyet Thi Minh²,VU Linh Tran Khanh³^ORCID

Affiliation:

1. International University, Vietnam; Vietnam National University, Vietnam

2. Ho Chi Minh City University of Technology and Education, Viet Nam; Dong An Polytechnic, Vietnam

3. Ho Chi Minh City University of Technology and Education, Viet Nam

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst31321.pdf

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