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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

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