Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans

Legumes are a vital candidate in the fight for food security as a sustainable and nutritious food source. The current study systematically investigated the effects of hydrothermal processing of varying durations (15–120 min) on the texture, starch and protein digestibility of cowpeas (Vigna unguicul...

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Detalles Bibliográficos
Autores principales: Khrisanapant, Prit, Leong, Sze Ying, Kebede, Biniam, Oey, Indrawati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234845/
https://www.ncbi.nlm.nih.gov/pubmed/34207291
http://dx.doi.org/10.3390/foods10061415

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234845/
https://www.ncbi.nlm.nih.gov/pubmed/34207291
http://dx.doi.org/10.3390/foods10061415

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