Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse

Coarse (C(F)) and Fine (F(F)) fractions were obtained by dry fractionation (air classification) of raw micronized flour (RM) of kabuli chickpea, green pea, yellow and red lentil. Pea showed the highest phytate content in RM and C(F). Stachyose was the main oligosaccharide in lentils, exceeding 50 mg...

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Vydáno v:Heliyon
Hlavní autoři: De Angelis, Davide, Pasqualone, Antonella, Allegretta, Ignazio, Porfido, Carlo, Terzano, Roberto, Squeo, Giacomo, Summo, Carmine
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2021
Témata:
Research Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7887393/
https://ncbi.nlm.nih.gov/pubmed/33644466
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2021.e06177
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