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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.)






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

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

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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