Nutritional evaluation of lentil flours obtained after short-time soaking processes

Article

Abstract: Twenty-four short-time soaking (STS) processes were carried out to study the influence of some exper

Palabras claves:

Available niacin, Available soluble sugars, lentils, soaking, starch, Trypsin inhibitor activity, Vitamin B 1, Vitamin B 2, α-Galactosides

Autores:

Hedley C.L., Juana Frias, Prodanov M., Sierra I., Sotomayor C., Urbano G., Vidal‐Valverde C.

Fuentes:

scopus