Influence of fermentation on the nutritional value of two varieties of Vigna sinensis

European Food Research and Technology

Volumn 220, Issue 2, 2005, Pages 176-181

  Granito, M ^a   Torres, A ^a   Frias, J ^b   Guerra, M ^a   Vidal Valverde, C ^b  

^a UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Antinutritional factors; Cooking; Digestibility; Fermentation; Nutritional value; Vigna sinensis

Indexed keywords

AMINO ACIDS; CARBOHYDRATES; DEVELOPING COUNTRIES; FERMENTATION; HEAT TREATMENT; NUTRITION; ORGANIC ACIDS; PROTEINS;

ANTINUTRITIONAL FACTORS; COOKING; DIGESTIBILITY; NUTRITIONAL VALUE; VIGNA SINESIS;

FOOD PRODUCTS;

VIGNA SINENSIS;

EID: 17444401391     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1011-5     Document Type: Article

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