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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Autores principales:	Soto Quiñones, Melissa del Carmen, Ochoa-Martínez, Luz Araceli, González Herrera, Silvia Marina, Rutiaga Quiñones, Olga Miriam, González-Laredo, Rubén Francisco
格式:	Online
語言:	eng
出版:	Universidad de Sonora 2022
在線閱讀:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1532
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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