The impact of dehydration process on antinutrients and protein digestibility of some legume flours

Food Chemistry

Volumn 114, Issue 3, 2009, Pages 1063-1068

  Martín Cabrejas, María A ^a   Aguilera, Yolanda ^a   Pedrosa, Mercedes M ^b   Cuadrado, Carmen ^b   Hernández, Teresa ^c   Díaz, Soledad ^c   Esteban, Rosa M ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b INIA   (Spain)

^c INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Antinutrients; Dehydration process; In vitro protein digestibility; Legume flours

Indexed keywords

EID: 59649115961     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.070     Document Type: Article

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