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Indigestible starch associated to dietary fiber residues from cooked legume seeds consumed in Venezuela
Dietary fiber residues were prepared from the cooked seeds ofeleven legume varieties, following the AOAC enzymatic method.Resistant starch associated to fiber, i.e. retrograded resistantstarch (RS), was assessed after alkaline dispersion of the indigestibleresidues. All legumes contained significant...
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| Publicat a: | Interciencia |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Asociación Interciencia
2007
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=33932908 |
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