Pasting, thermal and structural properties of haricot beans flour ( Phaseolus vulgaris , L.) as affected by variety and germination
Author:
Affiliation:
1. School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
2. Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
Funder
Minister of Education, Ethiopia
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2197174
Reference49 articles.
1. Grain legumes—a boon to human nutrition
2. Scanning Electron Microscopy and Crystallinity of starches granules from cowpea, black and carioca beans in raw and cooked forms
3. Physicochemical properties and rheological behavior of flours and starches from four bean varieties for gluten-free pasta formulation
4. Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia
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