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Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes

Sondos Njoumi1,2, Marie Josephe Amiot3, Isabelle Rochette2

  • 1a INAT , University of Carthage , Tunis , Tunisia.

International Journal of Food Sciences and Nutrition
|January 8, 2019
PubMed

Keywords:
Nutritional qualitydiffusiondisaccharidesgalacto-oligosaccharideshigh-performance anion-exchange chromatographymonosaccharidestotal dietary fibre

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