| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398813 | Food Research International | 2013 | 6 Pages |
Abstract
⺠Germination in non-conventional legumes increases available starch percentage. ⺠An improvement of IDF/SDF ratio is promoted in non-conventional germinated legumes. ⺠Hydration, fat-binding properties increase in non-conventional germinated legumes. ⺠Non-conventional germinated legumes show better nutritional and functional quality.
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Authors
Vanesa BenÃtez, Sara Cantera, Yolanda Aguilera, Esperanza Mollá, Rosa M. Esteban, MarÃa Felicia DÃaz, MarÃa A. MartÃn-Cabrejas,