Article ID Journal Published Year Pages File Type
10542838 Food Chemistry 2012 4 Pages PDF
Abstract
► Low-temperature extrusion for bean flour. ► Significant reduction in phytohemagglutinin activity. ► Reduction in oligosaccharides (raffinose and stachyose).
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto
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