Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango

Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango

The objective of the present work was to carry out the chemical characterization, and the water and oil retention capacity of flours from two varieties of common bean (Phaseolus vulgaris L.), harvested in the state of Durango, México. The flours were obtained from raw and cooked beans. From the resu...

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Những tác giả chính:	Soto Quiñones, Melissa del Carmen, Ochoa-Martínez, Luz Araceli, González Herrera, Silvia Marina, Rutiaga Quiñones, Olga Miriam, González-Laredo, Rubén Francisco
Định dạng:	Online
Ngôn ngữ:	eng
Được phát hành:	Universidad de Sonora 2022
Truy cập trực tuyến:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1532
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