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Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index
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| Published in: | Legume Science |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1868553019931492352 |
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| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Legume Science |
| description | |
| discipline_display | Food and Food Industries |
| discipline_facet | Food and Food Industries |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:71781 |
| institution | FRELIP |
| journal_source_facet | Legume Science |
| last_indexed | 2026-06-20T21:30:19.360Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index Food and Food Industries General Food and Food Industries |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Food and Food Industries General Food and Food Industries |
| subject_facet | Food and Food Industries General Food and Food Industries |
| title | Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index |
| title_alt | Cáscara de frijol negro (Vigna mungo L.) como fuente de fibra dietética soluble: preparación y aplicación en pastel de chocolate con reducción del índice glucémico La coque de haricot noir (Vigna mungo L.) comme source de fibres alimentaires solubles : préparation et application dans un gâteau au chocolat à indice glycémique réduit Casca de Feijão-Preto (Vigna mungo L.) como Fonte de Fibra Alimentar Solúvel: Preparação e Aplicação em Bolo de Chocolate com Redução do Índice Glicêmico |
| title_auth | Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index |
| title_es_txt | Cáscara de frijol negro (Vigna mungo L.) como fuente de fibra dietética soluble: preparación y aplicación en pastel de chocolate con reducción del índice glucémico |
| title_fr_txt | La coque de haricot noir (Vigna mungo L.) comme source de fibres alimentaires solubles : préparation et application dans un gâteau au chocolat à indice glycémique réduit |
| title_full | Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index |
| title_fullStr | Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index |
| title_full_unstemmed | Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index |
| title_pt_txt | Casca de Feijão-Preto (Vigna mungo L.) como Fonte de Fibra Alimentar Solúvel: Preparação e Aplicação em Bolo de Chocolate com Redução do Índice Glicêmico |
| title_short | Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index |
| title_sort | black gram (vigna mungo l.) hull as a source of soluble dietary fiber: preparation and application in chocolate cake with lowering glycemic index |
| topic | Food and Food Industries General Food and Food Industries |
| url | https://onlinelibrary.wiley.com/doi/10.1002/leg3.70107?af=R |