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Antinutritional, functional, thermal, rheological properties, and in vitro digestibility of soaked and germinated black bean (Phaseolus vulgaris L.) flours

Crossref DOI link: https://doi.org/10.1007/s11694-024-03074-9

Published Online: 2024-12-30

Published Print: 2025-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Mali, Priti Sharad https://orcid.org/0000-0003-2935-0023
Kumar, Pradyuman https://orcid.org/0000-0002-0690-9800
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Text and Data Mining valid from 2024-12-30

Version of Record valid from 2024-12-30
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Article History

Received: 16 October 2023

Accepted: 17 December 2024

First Online: 30 December 2024

Declarations

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: The authors confirm that they have no conflicts of interest with respect to the work described in the manuscript.

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