Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial

Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial

Snack alternatives based on common beans (<i>Phaseolus vulgaris</i> L.) have been developed to promote pulse consumption. The purpose of this study was to evaluate the chemical composition, sensory acceptance and the effect of common bean baked snack (CBBS) consumption on blood lipid lev...

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Bibliographic Details
Main Authors: Alejandro Escobedo, Edgar A. Rivera-León, Claudia Luévano-Contreras, Judith E. Urías-Silvas, Diego A. Luna-Vital, Norma Morales-Hernández, Luis Mojica
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Nutrients
Subjects:
functional food
clinical trial
pulses
legume
sensory evaluation
apoB-100
Online Access:https://www.mdpi.com/2072-6643/13/11/3898

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