Nutritional Evaluation of Ethanol-Extracted Lentil Flours-Reference-Cited by-同舟云学术

Nutritional Evaluation of Ethanol-Extracted Lentil Flours

Published:2001-03-20 Issue:4 Volume:49 Page:1854-1860
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sanz M. Ángeles¹,Blázquez Inmaculada¹,Sierra Isabel¹,Medrano M. Ángeles¹,Frias Juana¹,Vidal-Valverde Concepción¹,Hernández Amelia¹

Affiliation:

1. Departamento de Nutrición y Bromatología, Universidad de Alcalá, Campus Universitario, 28871 Alcalá de Henares (Madrid), Spain, and Instituto de Fermentaciones Industriales (CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf001293i

Reference44 articles.

1. Trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus) and the possible role of tannin

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