Carbohydrate composition of raw and extruded pulse flours

Food Research International

Volumn 43, Issue 2, 2010, Pages 531-536

  Berrios, J De J ^a   Morales, P ^b   Camara M ^b   Sanchez Mata M C ^b  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Galactosides; Carbohydrates; Extrusion; Oligosaccharides; Pulses

Indexed keywords

BEFORE AND AFTER; CEREAL GRAINS; CONCENTRATION OF; COOKING TECHNOLOGY; DIETARY FIBERS; DRY MATTERS; DRY PEAS; EXTRUDATES; EXTRUSION PROCESSING; INSOLUBLE DIETARY FIBERS; PROCESSING CONDITION; READY-TO-EAT FOODS; STACHYOSE; TOTAL CARBOHYDRATES;

CARBOHYDRATES; CURING; FOOD PRODUCTS; INDUSTRIAL RESEARCH; OLIGOSACCHARIDES;

EXTRUSION;

CICER ARIETINUM; GLYCINE MAX; LENS CULINARIS; PISUM SATIVUM;

EID: 75149129939     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.035     Document Type: Article

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