Effect of particle size and processing method on starch and protein digestibility of navy bean flour

Autor:	Mukti Singh, James A. Kenar, Jeffrey A. Byars, Frederick C. Felker, Jill K. Winkler-Moser
Rok vydání:	2021
Předmět:	chemistry.chemical_compound Chemistry Starch Protein digestibility Organic Chemistry Food science Particle size Food Science Roasting Processing methods
Zdroj:	Cereal Chemistry. 98:829-839
ISSN:	1943-3638 0009-0352
DOI:	10.1002/cche.10422
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6efdcc9cc61de2103bc159a1c3eafe22 https://doi.org/10.1002/cche.10422 Zobrazit plný text záznamu Plný text