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Use of hydration, germination and alpha-galactosidase treatments to reduce oligosaccharides in dry beans


Author:
Matella, N.J., Stoeckle, A.W., Dolan, K.D., Lee, Y.S., and Bennink, M.R.
Source:
Other US
Year:
2004
Subject:
black beans, red beans, flour, food processing, processing technology, water treatment, seed germination, enzymatic treatment, alpha-galactosidase, food composition, oligosaccharides, reduction, raffinose, stachyose, and cost effectiveness
Format:
p. 217-218.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43758322