Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.)

Food Chemistry

Volumn 73, Issue 3, 2001, Pages 351-355

  Rehman, Zia ur ^a   Salariya, A M ^a   Zafar, S I ^a  

^a Biotechnology and Food Research Centre Lahore   (Pakistan)

Author keywords

Available carbohydrates; Cooking; Kidney beans; Soaking; Starch digestibility

Indexed keywords

ALKALI; BICARBONATE; CARBOHYDRATE; STARCH; SUGAR; TAP WATER;

ARTICLE; BEAN; CARBOHYDRATE ANALYSIS; COOKING; FOOD PROCESSING; NONHUMAN;

PHASEOLUS VULGARIS;

EID: 0035029507     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00311-3     Document Type: Article

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