Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

Food Chemistry

Volumn 94, Issue 3, 2006, Pages 327-330

  De Almeida Costa, Giovana Ermetice ^a   Da Silva Queiroz Monici, Keila ^a   Pissini Machado Reis, Soely Maria ^a   De Oliveira, Admar Costa ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Chemical composition; Legumes; Resistant starch; Soluble and insoluble dietary fibre

Indexed keywords

LIPID; STARCH; VEGETABLE PROTEIN;

ARTICLE; BEAN; CARBOHYDRATE ANALYSIS; CHICKPEA; COOKING; DIETARY FIBER; FLUOR; FREEZE DRYING; GRAIN; LENTIL; PEA; RAW FOOD; SAMPLE; SOLUBILITY;

CICER; CICER ARIETINUM; LENS CULINARIS; PHASEOLUS VULGARIS; PISUM SATIVUM;

EID: 23044449912     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.11.020     Document Type: Article

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