Effect of processing on the non-starch polysaccharides and in vitro starch digestibility of legumes;Efecto del procesado en el contenido de polisacáridos no amiláceos y la digestibilidad in vitro del almidón de legumbres

Food Science and Technology International

Volumn 5, Issue 5, 1999, Pages 415-423

  Bravo, L ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

cooking; dietary fiber; legumes; non starch polysaccharides; starch

Indexed keywords

EID: 0033265582     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329900500507     Document Type: Article

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