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Resistant starch and in vitro starch digestibility of cooked ayocote bean (phaseolus coccineous)
Ayocote beans (Phaseolus coccineous) were cookedand studied regarding their chemical composition and in vitrostarch digestibility. Protein and ash contents were 20.46 and1.39%, respectively, which are among the lowest levels forseeds of the Phaseolus genus. On the contrary, lipid contentwas relati...
में बचाया:
| में प्रकाशित: | Interciencia |
|---|---|
| मुख्य लेखकों: | , , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Asociación Interciencia
2004
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| विषय: | |
| ऑनलाइन पहुंच: | https://www.redalyc.org/articulo.oa?id=33909607 |
| टैग : |
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