Co-ingestion of Cereals and Legumes during Infant Complementary Feeding: Starch and Protein in vitro Digestion
Author:
Funder
Secretaria de Ciencia y Técnica from Universidad Nacional de Córdoba and Agencia Nacional de Promoción Científica y Tecnológica
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11130-024-01170-1.pdf
Reference31 articles.
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2. Slavin J, Tucker M, Harriman C, Jonnalagadda SS (2013) Whole grains: definition, dietary recommendations, and health benefits. Cereal Foods World 58(4):191–198. https://doi.org/10.1094/CFW-58-4-0191
3. Brennan MA, Lan T, Brennan CS (2016) Synergistic effects of barley, oat and legume material on physicochemical and glycemic properties of extruded cereal breakfast products. J Food Process Preserv 40(3):405–413. https://doi.org/10.1111/jfpp.12617
4. Tharanathan RN, Mahadevamma S (2003) Grain legumes - a boon to human nutrition. Trends Food Sci Technol 14(12):507–518. https://doi.org/10.1016/j.tifs.2003.07.002
5. Klerks M, Bernal MJ, Roman S et al (2019) Infant cereals: current status, challenges, and future opportunities for whole grains. Nutrients 11:473. https://doi.org/10.3390/nu11020473
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