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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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| Publicado no: | Interciencia |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Asociación Interciencia
2007
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=33932908 |
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