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...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formáid: | Online |
| Teanga: | eng |
| Foilsithe: |
Universidad de Sonora
2022
|
| Rochtain Ar Líne: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1532 |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
|
