Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.)

International Journal of Food Science and Technology

Volumn 43, Issue 4, 2008, Pages 658-665

  Shimelis, Emire Admassu ^a   Rakshit, Sudip Kumar ^b  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

^b ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

galactosides; Antinutrients; Beans; Controlled fermentation; In vitro protein digestibility; Natural fermentation; Phaseolus vulgaris

Indexed keywords

PHASEOLUS VULGARIS; VIGNA SUBTERRANEA;

EID: 40549107758     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01506.x     Document Type: Article

References (39)