Formation of resistant starch in deproteinized and non-deproteinized beans

Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/88458

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Campo DC	Valor	Lengua/Idioma
dc.contributor.author	Saura Calixto, Fulgencio D.	-
dc.contributor.author	Goñi, Isabel	-
dc.contributor.author	Bravo, Laura	-
dc.contributor.author	Mañas, Eva	-
dc.date.accessioned	2013-12-11T11:29:18Z	-
dc.date.available	2013-12-11T11:29:18Z	-
dc.date.issued	1992	-
dc.identifier	issn: 1476-5640	-
dc.identifier.citation	European Journal of Clinical Nutrition 48 (suppl 2): S109- S111 (1992)	-
dc.identifier.uri	http://hdl.handle.net/10261/88458	-
dc.description.abstract	Resistant starch (RS) was determined in deproteinized and non-deproteinized whole and milled beans (Phaseolus vulgaris) after cooking and freezing. The highest RS values were obtained in the whole bean preparations (3.7-8.7%). Milled and milled and deproteinized beans presented lower RS contents (1.64% and 0.91%, respectively). The results suggest that the presence of protein and the particle size are the main factors affecting the formation of RS.	-
dc.language.iso	eng	-
dc.rights	closedAccess	-
dc.title	Formation of resistant starch in deproteinized and non-deproteinized beans	-
dc.type	artículo	-
dc.date.updated	2013-12-11T11:29:19Z	-
dc.description.version	Peer Reviewed	-
dc.type.coar	http://purl.org/coar/resource_type/c_6501	es_ES
item.openairetype	artículo	-
item.grantfulltext	none	-
item.cerifentitytype	Publications	-
item.openairecristype	http://purl.org/coar/resource_type/c_18cf	-
item.fulltext	No Fulltext	-
item.languageiso639-1	en	-
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