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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Opis bibliograficzny
Główni autorzy:	Soto Quiñones, Melissa del Carmen, Ochoa-Martínez, Luz Araceli, González Herrera, Silvia Marina, Rutiaga Quiñones, Olga Miriam, González-Laredo, Rubén Francisco
Format:	Online
Język:	eng
Wydane:	Universidad de Sonora 2022
Dostęp online:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1532
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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