Fermented pigeon pea (Cajanus cajan) ingredients in pasta products

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 18, 2006, Pages 6685-6691

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

^a UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Fermentation; Nutritional value; Pasta ingredients; Pigeon pea

Indexed keywords

GALACTOSIDE; PHYTIC ACID; TRYPSIN INHIBITOR; VEGETABLE PROTEIN; VITAMIN;

ARTICLE; CHEMISTRY; DIETARY FIBER; FERMENTATION; FOOD; HEAT; METABOLISM; NUTRITIONAL VALUE; PIGEONPEA; PLANT SEED;

CAJANUS; DIETARY FIBER; FERMENTATION; FOOD; GALACTOSIDES; HEAT; NUTRITIVE VALUE; PHYTIC ACID; PLANT PROTEINS; SEEDS; TRYPSIN INHIBITORS; VITAMINS;

CAJANUS CAJAN; SEMOLINA;

EID: 33748909723     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0606095     Document Type: Article

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