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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| Autori principali: | , , , , |
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| Natura: | Online |
| Lingua: | eng |
| Pubblicazione: |
Universidad de Sonora
2022
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| Accesso online: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1532 |
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