Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (<i>Phaseolus vulgaris</i>).

Alpos, Marbie; Leong, Sze Ying; Oey, Indrawati

Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris).

Alpos, Marbie; Leong, Sze Ying; Oey, Indrawati.

Afiliación

Alpos M; Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
Leong SY; Riddet Institute, Palmerston North 4442, New Zealand.
Oey I; Department of Food Science, University of Otago, Dunedin 9054, New Zealand.

Foods ; 10(6)2021 Jun 13.

Article en En | MEDLINE | ID: mdl-34199236

Palabras clave

black beans; calcium; legume; protein digestibility; starch digestibility; texture; thermal processing

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Nueva Zelanda Pais de publicación: Suiza

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