Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse

Coarse (C(F)) and Fine (F(F)) fractions were obtained by dry fractionation (air classification) of raw micronized flour (RM) of kabuli chickpea, green pea, yellow and red lentil. Pea showed the highest phytate content in RM and C(F). Stachyose was the main oligosaccharide in lentils, exceeding 50 mg...

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Detalles Bibliográficos
Autores principales: De Angelis, Davide, Pasqualone, Antonella, Allegretta, Ignazio, Porfido, Carlo, Terzano, Roberto, Squeo, Giacomo, Summo, Carmine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7887393/
https://www.ncbi.nlm.nih.gov/pubmed/33644466
http://dx.doi.org/10.1016/j.heliyon.2021.e06177

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7887393/
https://www.ncbi.nlm.nih.gov/pubmed/33644466
http://dx.doi.org/10.1016/j.heliyon.2021.e06177

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