In vitro binding of bile acids by soy bean (Glycine max), black eye bean (Vigna unguiculata), garbanzo (Cicer arietinum) and lima bean (Phaseolus lunatus)

Food Chemistry

Volumn 86, Issue 3, 2004, Pages 435-440

  Kahlon, T S ^a   Shao, Q ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Bile acids; Black eye bean; Garbanzo; Lima bean; Soy bean

Indexed keywords

BILE ACID;

ARTICLE; BINDING KINETICS; DIETARY FIBER; DUODENUM PH; NUTRITIONAL VALUE; SOYBEAN;

ANIMALIA; CICER; CICER ARIETINUM; GLYCINE MAX; PHASEOLUS (ANGIOSPERM); PHASEOLUS LUNATUS; VIGNA; VIGNA UNGUICULATA;

EID: 1642371420     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.09.018     Document Type: Article

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