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,...

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Detalles Bibliográficos
Autores principales: Sparvoli, Francesca, Laureati, Monica, Pilu, Roberto, Pagliarini, Ella, Toschi, Ivan, Giuberti, Gianluca, Fortunati, Paola, Daminati, Maria G., Cominelli, Eleonora, Bollini, Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4921496/
https://www.ncbi.nlm.nih.gov/pubmed/27446157
http://dx.doi.org/10.3389/fpls.2016.00928

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4921496/
https://www.ncbi.nlm.nih.gov/pubmed/27446157
http://dx.doi.org/10.3389/fpls.2016.00928

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