Cell walls limit in vitro protein digestibility in processed legume seeds
- 31 December 1995
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 53 (3), 305-307
- https://doi.org/10.1016/0308-8146(95)93937-m
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Food properties affecting the digestion and absorption of carbohydratesThe American Journal of Clinical Nutrition, 1994
- Protein quality traits of vegetable and field peas: Varietal differencesPlant Foods for Human Nutrition, 1994
- Implications of antinutritional components in soybean foodsCritical Reviews in Food Science and Nutrition, 1994
- Effect of processing on blood glucose and insulin responses to starch in legumesJournal of Agricultural and Food Chemistry, 1992
- Apparent digestibility of bean protein evaluated in humans, rats and in vitro assaysNutrition Research, 1992
- Protein and starch digestibility of faba bean in dependence on processing and cooking methodsMolecular Nutrition & Food Research, 1991
- Starch content and .alpha.-amylolysis rate in precooked legume floursJournal of Agricultural and Food Chemistry, 1990
- Nutritional value of cooked beans (Phaseolus vulgaris) and their isolated major protein fractionsJournal of the Science of Food and Agriculture, 1990
- Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumesPlant Foods for Human Nutrition, 1984
- A Pepsin Pancreatin Digest Index of Protein Quality EvaluationJournal of Nutrition, 1964