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1.
Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean.
J Food Sci Technol
; 49(1): 89-95, 2012 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-23572830
2.
Digestion residues of typical and high-beta-glucan oat flours provide substrates for in vitro fermentation.
J Agric Food Chem
; 55(13): 5306-11, 2007 Jun 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-17550267
3.
In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components.
Food Chem
; 230: 182-188, 2017 Sep 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28407899
4.
In vitro bile acid binding activity within flour fractions from oat lines with typical and high beta-glucan amounts.
J Agric Food Chem
; 54(14): 5142-8, 2006 Jul 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-16819928
5.
In vitro bile acid binding of flours from oat lines varying in percentage and molecular weight distribution of beta-glucan.
J Agric Food Chem
; 53(22): 8797-803, 2005 Nov 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-16248587
6.
The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product
Food Sci. Technol (SBCTA, Impr.)
; 37(1): 25-32, Jan.-Mar. 2017. tab
Artículo
en Inglés
| LILACS | ID: biblio-892185
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