In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

Journal of Functional Foods

Volumn 8, Issue 1, 2014, Pages 1-8

  Segura Campos, Maira Rubi ^a   García Rodríguez, Karem ^a   Ruiz Ruiz, Jorge Carlos ^a   Chel Guerrero, Luis ^a   Betancur Ancona, David ^a  

^a UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

Bioactivities; Enzymatic hydrolysis; Extrusion; Hard to cook bean; Nutrimental properties; Pasta

Indexed keywords

EID: 84899970124     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.02.016     Document Type: Article

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