Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility

Fava bean (Vicia faba L.) is a high-protein crop consumed worldwide and is an exceptional plant-based protein source for human consumption. The present study evaluated in vitro nutritional properties of four different protein flours of fava bean: minimal processed flour (MPF), cooked flour (CF), non...

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Detalles Bibliográficos
Autores principales: Ayala-Rodríguez, Victor Andrés, López-Hernández, Abad Arturo, López-Cabanillas Lomelí, Manuel, González-Martínez, Blanca Edelia, Vázquez-Rodríguez, Jesús Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Novel proteins and peptides for human consumption: sources, chemistry and function by Dr. González-Córdova and Dr. Sáyago-Ayerdi
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9018142/
https://www.ncbi.nlm.nih.gov/pubmed/35450143
http://dx.doi.org/10.1016/j.fochx.2022.100303

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9018142/
https://www.ncbi.nlm.nih.gov/pubmed/35450143
http://dx.doi.org/10.1016/j.fochx.2022.100303

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