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Effect of soaking and cooking on dietary fibre components of different type of chickpea genotypes
Processing is an important and essential component to enhance the digestibility of essential nutrients of grains. Dietary fibres play an important role in bringing health advantages in chickpea and help in lowering plasma cholesterol. Changes during soaking and soaking followed by cooking on cellulo...
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| Main Authors: | , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer-Verlag
2011
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3602558/ https://ncbi.nlm.nih.gov/pubmed/24425956 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0366-4 |
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