Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits

Frontiers in Plant Science

Volumn 7, Issue , 2016, Pages

  Sparvoli, Francesca ^a   Laureati, Monica ^b   Pilu, Roberto ^b   Pagliarini, Ella ^b   Toschi, Ivan ^b   Giuberti, Gianluca ^c   Fortunati, Paola ^c   Daminati, Maria G ^a   Cominelli, Eleonora ^a   Bollini, Roberto ^a  

^a CNR   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

^c UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Amino acid score; Biscuits; Consumers test; Lectins; Nutritional enhancement; Phytic acid; Predicted glycemic index; amylase inhibitor

Indexed keywords

EID: 84976518557     PISSN: None     EISSN: 1664462X     Source Type: Journal    
DOI: 10.3389/fpls.2016.00928     Document Type: Article

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