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European Food Research and Technology(1)
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scopus(3)
Nutritional improvement of beans (Phaseolus vulgaris) by natural fermentation
ArticleAbstract: The effect of natural fermentation of flour and whole bean seeds (Phaseolus vulgaris) on the contentPalabras claves:Antinutritional factors, Beans, Dietary Fiber, digestibility, Inositol phosphates, Natural fermentation, Protein, starch, tannins, Trypsin inhibitor activity, vitamins, α-GalactosidesAutores:Champ M., Doblado R., Granito M., Guerra M., Juana Frias, Vidal‐Valverde C.Fuentes:scopusInositol phosphate degradation by the action of phytase enzyme in legume seeds
ArticleAbstract: The kinetics of inositol phosphate degradation during the action of naturally occurring endogenous pPalabras claves:Enzyme addition, Inositol phosphates, Legumes, lentils, peas, phytaseAutores:Antezana J., Doblado R., Juana Frias, Vidal‐Valverde C.Fuentes:scopusInositol phosphate profiling of fermented cowpeas by<sup>1</sup>H NMR spectroscopy
ArticleAbstract: The inositol phosphate content of naturally fermented cowpeas (Vigna sinensisvar. Carilla) was studiPalabras claves:1 H NMR spectroscopy, Cowpeas, Fermentation, Inositol phosphatesAutores:Doblado R., Jimeno M.L., Juana Frias, Valverde S., Vidal‐Valverde C.Fuentes:scopus