Effect of natural and controlled fermentation on flatus-producing compounds of beans (Phaseolus vulgaris)

Article

Abstract: Fermentation of grain legumes is an efficient method to reduce the concentration of α-galactosidic c

Palabras claves:

Beans, Controlled fermentation, Dietary Fibre, Natural fermentation, α-Galactosides

Autores:

Champ M., Granito M., Guerra M., Juana Frias

Fuentes:

scopus