Effect of Processing on Some Antinutritional Factors of Lentils

Article

Abstract: Changes in the trypsin inhibitor activity and in the phytic acid, tannin, and catechin content of le

Palabras claves:

Antinutritional factors, germination, lentils, Phytic acid, soaking, tannins, Trypsin inhibitor activity

Autores:

Bacon J., Estrella I., Gorospe M., Juana Frias, Ruiz R., Vidal‐Valverde C.

Fuentes:

scopus