The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients

Plant Foods for Human Nutrition

Volumn 71, Issue 1, 2016, Pages 90-95

  Chandra Hioe, Maria V ^a   Wong, Christina H M ^a   Arcot, Jayashree ^a  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

In vitro protein digestibility; Legumes flour; Lyophilised yoghurt cultures; Oil absorption capacity; Trypsin inhibitors; Water absorption capacity

Indexed keywords

PLANT PROTEIN; TRYPSIN INHIBITOR;

ANALYSIS; CHEMISTRY; CICER; FABACEAE; FERMENTATION; FLOUR; METABOLISM; NUTRITIONAL VALUE; PROTEIN DEGRADATION; VICIA FABA;

CICER; FABACEAE; FERMENTATION; FLOUR; NUTRITIVE VALUE; PLANT PROTEINS; PROTEOLYSIS; TRYPSIN INHIBITORS; VICIA FABA;

EID: 84961116137     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-016-0532-y     Document Type: Article

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