Effect of Natural and Controlled Fermentation on Chemical Composition and Nutrient Dialyzability from Beans (Phaseolus vulgaris L.)
Author:
Affiliation:
1. Departamento de Fisiología, Instituto de Nutrición y Tecnología de Alimentos, Campus Universitario de Cartuja s/n, Universidad de Granada, Granada 18071, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0300083
Reference58 articles.
1. Hedley, C. Introduction. InCarbohydrates in Grain Legume Seeds. Improving Nutritional Quality and Agronomic Characteristics; Hedley, C. L., Ed.; CABI Publishing: Wallingford, U.K., 2001; pp 1−13.
2. Digestive utilisation of protein and amino acids from raw and heated lentils by growing rats
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