2000•Food ChemistryRequires access

Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

Ruben Alonso, Andrés Aguirre, Florencio Marzo

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Key concepts: Phytic acid, Food science, Tannin, Chymotrypsin, Chemistry, Starch, Phaseolus, Vicia faba

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Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans — Research Paper | ScholarLens