Nutritional improvement of beans (Phaseolus vulgaris) by natural fermentation

Article

Abstract: The effect of natural fermentation of flour and whole bean seeds (Phaseolus vulgaris) on the content

Palabras claves:

Antinutritional factors, Beans, Dietary Fiber, digestibility, Inositol phosphates, Natural fermentation, Protein, starch, tannins, Trypsin inhibitor activity, vitamins, α-Galactosides

Autores:

Champ M., Doblado R., Granito M., Guerra M., Juana Frias, Vidal‐Valverde C.

Fuentes:

scopus