Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)
- Dueñas, M.
- Sarmento, T.
- Aguilera, Y.
- Benitez, V.
- Mollá, E.
- Esteban, R.M.
- Martín-Cabrejas, M.A.
Revue:
LWT - Food Science and Technology
ISSN: 0023-6438
Année de publication: 2016
Volumen: 66
Pages: 72-78
Type: Article