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Article(3)
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European Food Research and Technology(1)
Journal of Agricultural and Food Chemistry(1)
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scopus(3)
Fermented pigeon pea (Cajanus cajan) ingbkp_redients in pasta products
ArticleAbstract: Pigeon pea (Cajanus cajan var. aroíto) seeds were fermented in order to remove antinutritional factoPalabras claves:Fermentation, Nutritional value, Pasta ingbkp_redients, Pigeon peaAutores:Granito M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopusInfluence of fermentation on the nutritional value of two varieties of Vigna sinensis
ArticleAbstract: Cowpeas ( Vigna sinensis) are a good source of protein and energy. They are widely consumed all overPalabras claves:Antinutritional factors, Cooking, digestibility, Fermentation, Nutritional value, Vigna sinensisAutores:Granito M., Guerra M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopusSemolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta
ArticleAbstract: The objective of this work was to study the effect of processing (alcoholic extraction, fermentationPalabras claves:Alcoholic extraction, Fermentation, germination, Lupin, Pigeon pea, Supplemented pastaAutores:Cristina Martínez-Villaluenga, Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopus