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Carbohydrate fractions of legumes: uses in human nutrition and potential for health
2002
British Journal of Nutrition
Starch and fibre can be extracted, using wet or dry processes, from a variety of grain legumes and used as ingredients for food. a-Galactosides can be isolated during wet processes from the soluble extract. Starch isolates or concentrates are mostly produced from peas, whereas dietary fibre fractions from peas and soyabean are commercially available. The physico-chemical characteristics of fibre fractions very much depend on their origin, outer fibres being very cellulosic whereas inner fibres
doi:10.1079/bjn2002720
pmid:12498630
fatcat:6r24cvvonndalbjqjwgythnzya