Effect of processing on the nutrients and anti-nutrients of lima bean (Phaseolus lunatus L.) flour

Nahrung - Food

Volumn 45, Issue 2, 2001, Pages 94-96

  Adeparusi, E O ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASE; CYANIDE; FATTY ACID; LECTIN; MINERAL; PHYTIC ACID; PLANT LECTIN; TANNIN; TRYPSIN INHIBITOR; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; DRUG ANTAGONISM; FLOUR; FOOD HANDLING; LEGUME; MEDICINAL PLANT; NUTRITIONAL VALUE;

ALPHA-AMYLASE; CYANIDES; FABACEAE; FATTY ACIDS; FLOUR; FOOD HANDLING; HYDROLYZABLE TANNINS; LECTINS; MINERALS; NUTRITIVE VALUE; PHYTIC ACID; PLANT LECTINS; PLANT PROTEINS; PLANTS, MEDICINAL; TRYPSIN INHIBITORS;

EID: 0041907134     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20010401)45:2<94::AID-FOOD94>3.0.CO;2-E     Document Type: Article

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