Pro(cessing) versus anti(nutrients): how common bean flour processing and formulation impact antinutrient levels and in vitro macro- and micronutrient digestion properties

Food Hydrocolloids 2026 Open access

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Authors: Esther Staes, Dorine Duijsens, Sofie Vander Velde, Masha Mikhalski, Ann Van Loey, Tara Grauwet

DOI: 10.1016/j.foodhyd.2026.112602

Cited by: 3

References: 85

Fields of Study & Subjects

Food composition and properties Phytoestrogen effects and research Phytase and its Applications

References 85