Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgarisL.) flour-Reference-Cited by-同舟云学术

Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgarisL.) flour

Published:2013-12-05 Issue:3 Volume:12 Page:242-248
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Arce-Arce Estrella Edith,Gallegos-Infante José Alberto,Rocha-Guzmán Nuria Elizabeth,González-Laredo Rubén Francisco,Moreno-Jiménez Rocío,Figueroa-Cárdenas Juan de Dios,Montelongo-Montelongo Argelia Nazdira

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2013.834978

Reference57 articles.

1. Effect of Infrared Heat Processing on Rehydration Rate and Cooking of Phaseolus vulgaris (Var. Pinto)

2. AOAC,Official Methods of Analysis(2001) 17th Ed., AOAC INTERNATIONAL, Gaithersburg, MD, Method925.10; 923.03; 920.39;46.10

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