Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris)

Legumes are an economical source of protein, starch, dietary fibre, fatty acids, vitamins and minerals. However, they are not as fully utilised, due to volatile compounds contributing to their undesirable odour. The purpose of this work was to understand the processing time’s effect on the legumes’...

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Detalles Bibliográficos
Autores principales: Khrisanapant, Prit, Kebede, Biniam, Leong, Sze Ying, Oey, Indrawati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9739933/
https://www.ncbi.nlm.nih.gov/pubmed/36500298
http://dx.doi.org/10.3390/molecules27238204

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9739933/
https://www.ncbi.nlm.nih.gov/pubmed/36500298
http://dx.doi.org/10.3390/molecules27238204

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