Resistant starch and in vitro starch digestibility of cooked "ayocote" bean (phaseolus coccineous)

Interciencia

Volumn 29, Issue 9, 2004, Pages 510-514

  Osorio Díaz, Perla ^a   Agama Acevedo, Edith ^a   Carmona García, Roselis ^a   Tovar, Juscelino ^b   Paredes López, Octavio ^a   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

Author keywords

Beans; Digestibility; Legumes; Phaseolus coccineous; Resistant starch; Starch

Indexed keywords

CARBOHYDRATES; COMPOSITION; FOOD PRODUCTS; GLUCOSE; GRAIN (AGRICULTURAL PRODUCT); HYDROLYSIS; PROTEINS; SEED;

BEANS; DIGESTABILITY; LEGUMES; PHASEOLUS COCCINEOUS; RESISTANT STARCH;

STARCH;

FRAXINUS; PHASEOLUS (ANGIOSPERM);

EID: 5744242941     PISSN: 03781844     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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