Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced Biscuits

Consumption of legumes is associated with a number of physiological and health benefits. Legume proteins complement very well those of cereals and are often used to produce gluten-free products. However, legume seeds often contain antinutritional compounds, such as phytate, galactooligosaccharides,...

Descrición completa

Gardado en:
Detalles Bibliográficos
Publicado en:Front Plant Sci
Main Authors: Sparvoli, Francesca, Laureati, Monica, Pilu, Roberto, Pagliarini, Ella, Toschi, Ivan, Giuberti, Gianluca, Fortunati, Paola, Daminati, Maria G., Cominelli, Eleonora, Bollini, Roberto
Formato: Artigo
Idioma:Inglês
Publicado: Frontiers Media S.A. 2016
Assuntos:
Plant Science
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC4921496/
https://ncbi.nlm.nih.gov/pubmed/27446157
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fpls.2016.00928
Tags: Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!

Títulos similares