Influence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect

Article

Abstract: Changes in the trypsin inhibitor activity (TIA) of faba beans (Vicia faba L. Major) were investigate

Palabras claves:

Cooking, Dry-Heating, Faba beans, Food transformation index, Protein efficiency ratio, soaking, Trypsin inhibitor activity

Autores:

Diaz-Pollan C., Fernandez M., Juana Frias, Lopez-Jurado M., Urbano G., Vidal‐Valverde C.

Fuentes:

scopus