Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objec...

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Detalles Bibliográficos
Autores principales: Sparvoli, Francesca, Giofré, Silvia, Cominelli, Eleonora, Avite, Elena, Giuberti, Gianluca, Luongo, Diomira, Gatti, Edoardo, Cianciabella, Marta, Daniele, Giulia Maria, Rossi, Mauro, Predieri, Stefano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704223/
https://www.ncbi.nlm.nih.gov/pubmed/34960069
http://dx.doi.org/10.3390/nu13124517

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704223/
https://www.ncbi.nlm.nih.gov/pubmed/34960069
http://dx.doi.org/10.3390/nu13124517

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