Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours were added to wheat based baked c...

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Detalles Bibliográficos
Autores principales: Gangola, Manu Pratap, Ramadoss, Bharathi Raja, Jaiswal, Sarita, Fabek, Hrvoje, Tulbek, Mehmet, Anderson, Gerald Harvey, Chibbar, Ravindra N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909546/
https://www.ncbi.nlm.nih.gov/pubmed/35267277
http://dx.doi.org/10.3390/foods11050645

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909546/
https://www.ncbi.nlm.nih.gov/pubmed/35267277
http://dx.doi.org/10.3390/foods11050645

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