Starch content and .alpha.-amylolysis rate in precooked legume flours
- 1 September 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (9) , 1818-1823
- https://doi.org/10.1021/jf00099a007
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The effect of slow-cooking on the trypsin inhibitor and hemagglutinating activities and in vitro digestibility of brown beans (Phaseolus vulgaris, var.Stella) and kidney beans (Phaseolus vulgaris, var.Montcalm)Plant Foods for Human Nutrition, 1986
- Cell structure and starch nature as key determinants of the digestion rate of starch in legumeThe American Journal of Clinical Nutrition, 1986
- Rates of starch hydrolysis and changes in viscosity in a range of common foods subjected to simulated digestion in vitroJournal of the Science of Food and Agriculture, 1985