A carregar...
Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers
Resistant starch (RS) content was determined in the conventionally boiled (H(1)) and pressure-cooked (H(2)) cereals, legumes and tubers using enzymatic method. Both H(1) and H(2) legumes contained higher amount of RS as compared to cereals and tubers. H(1) and H(2) lentils showed highest RS content...
Na minha lista:
| Main Authors: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550986/ https://ncbi.nlm.nih.gov/pubmed/23572606 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0020-6 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|