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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書誌詳細
主要な著者:	Soto Quiñones, Melissa del Carmen, Ochoa-Martínez, Luz Araceli, González Herrera, Silvia Marina, Rutiaga Quiñones, Olga Miriam, González-Laredo, Rubén Francisco
フォーマット:	Online
言語:	eng
出版事項:	Universidad de Sonora 2022
オンライン･アクセス:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1532
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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