Dietary fiber and total phenolic content of selected raw and cooked beans and its combinations
Beans are distinctive among a diverse and broad class of legumes. Certain health products claimed their products are high in dietary fibers and total phenolic content (TPC) because they applied bean combinations. This study aimed to determine the dietary fibers and TPC of raw and cooked beans and it...
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| Main Authors: | , |
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| Format: | Article |
| Language: | en |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/58380/1/%284%29.pdf http://psasir.upm.edu.my/id/eprint/58380/ http://www.ifrj.upm.edu.my/24%20(05)%202017/(4).pdf |
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