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Germinated Cajanus cajan seeds as ingbkp_redients in pasta products: Chemical, biological and sensory evaluation
ArticleAbstract: Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improvPalabras claves:Fortified pasta, germination, nutritional quality, Pigeon pea, Sensory evaluationAutores:Granito M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopusNutritional 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:scopus