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The influence of thermal processing on the non-starch polysaccharide (NSP) content and in vitro digestibility of starch in peas (Pisum sativum, L.)

The influence of thermal processing on the non-starch polysaccharide (NSP) content and in vitro digestibility of starch in peas (Pisum sativum, L.)

Lebensmittel Wissenschaft and Technologie 29(1/2): 33-40

This study examined the effect of thermal processing on the main fractions of starch and the non-starch polysaccharide content of 2 varieties of peas (each separated into 4 sizes), in order to understand the health benefits of the consumption of legumes in man.

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Accession: 002988979

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