Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse
Davide De Angelis, Antonella Pasqualone, Ignazio Allegretta, Carlo Porfido, Roberto Terzano, Giacomo Squeo, Carmine Summo
Abstract
. Dry fractionation significantly affected the physicochemical properties, indicating different potential use of fractions.
Topics & Concepts
Composition (language)MineralChemical compositionFood scienceChemistryMineralogyOrganic chemistryPhilosophyLinguisticsFood composition and propertiesProteins in Food SystemsFreezing and Crystallization Processes