Fermented Phaseolus vulgaris: Acceptability and intestinal effects

European Food Research and Technology

Volumn 220, Issue 2, 2005, Pages 182-186

  Granito, Marisela ^a   Michel, Catherine ^b   Frías, Juana ^c   Champ, Martine ^b   Guerra, Marisa ^a  

^a UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

^b CEMAGREF   (France)

^c INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Beans; Flatulence; Intestinal effects; Natural fermentation; Palatability; Phaseolus vulgaris

Indexed keywords

DEVELOPING COUNTRIES; FERMENTATION; FIBERS; NUTRITION; PROBLEM SOLVING; PROTEINS; STARCH; STATISTICAL METHODS;

BEANS; FLATULENCE; INTESTINAL EFFECTS; NATURAL FERMENTATION; PALATABILITY; PHASEOLUS VULGARIS;

FOOD PRODUCTS;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 17444375707     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0982-6     Document Type: Article

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