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Antinutritional, functional, thermal, rheological properties, and in vitro digestibility of soaked and germinated black bean (Phaseolus vulgaris L.) flours

Priti Sharad Mali, Pradyuman Kumar

2024Journal of Food Measurement & Characterization9 citationsDOI

Topics & Concepts

GerminationPhytic acidPhaseolusTanninFood scienceLegumeAbsorption of waterChemistryProtein digestibilityTrypsin inhibitorTrypsinAgronomyBiologyBotanyBiochemistryEnzymeProteins in Food SystemsPhytase and its ApplicationsFood composition and properties
Antinutritional, functional, thermal, rheological properties, and in vitro digestibility of soaked and germinated black bean (Phaseolus vulgaris L.) flours | Litcius