Physicochemical, nutritional and antioxidant properties of tempeh flour from common bean (Phaseolus vulgaris L.)

Food Science and Technology International

Volumn 16, Issue 5, 2010, Pages 427-434

  Reyes Bastidas, M ^a   Reyes Fernandez E Z ^a   Lopez Cervantes J ^b   Milan Carrillo J ^a   Loarca Pina G F ^c   Reyes Moreno, C ^a  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^b INSTITUTO TECNOLÓGICO DE SONORA   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

Author keywords

antioxidant activity; common bean; nutritional properties; solid state fermentation

Indexed keywords

FERMENTATION; FOOD PRODUCTS; PROTEINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; ANTIRADICAL ACTIVITIES; COMMON BEANS; NUTRITIONAL PROPERTIES; PROTEIN EFFICIENCY RATIO; SOLID-STATE FERMENTATION; WATER SOLUBILITY INDEX;

ANTIOXIDANTS;

PHASEOLUS VULGARIS;

ANTIOXIDANT;

ARTICLE; BEAN; CHEMISTRY; FERMENTATION; NUTRITIONAL VALUE; PLANT SEED;

ANTIOXIDANTS; FERMENTATION; NUTRITIVE VALUE; PHASEOLUS; SEEDS;

EID: 78650138748     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210367559     Document Type: Article

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