Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.)
Author:
Affiliation:
1. Centre for Food Innovation and Development in the Food Industry
2. University of Naples Federico II
3. Portici (Naples)
4. Italy
5. Department of Chemical Sciences
6. Naples
7. Department of Agriculture
Abstract
The dehulling process improves bean flour nutritional functionality making beans more likely to be digested by infants.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00021A
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