Starch Granules from Cowpea, Black, and Carioca Beans in Raw and Cooked Forms-Reference-Cited by-同舟云学术

Starch Granules from Cowpea, Black, and Carioca Beans in Raw and Cooked Forms

Published:2019-12-11 Issue: Volume: Page:
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Container-title:Legume Crops - Characterization and Breeding for Improved Food Security
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Author:

Aparecida Tavares de Miranda Joyce,Maria Jaeger de Carvalho Lucia,Miranda de Castro Izabela,Luiz Viana de Carvalho José,Luiz de Alcântara Guimarães André,Cláudia de Macêdo Vieira Ana

Publisher

IntechOpen

Link

http://www.intechopen.com/download/pdf/66497

Reference38 articles.

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3. Rezende AA, Pacheco MTB, Silva VSND, Ferreira TAPDC. Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.). Food Science and Technology. 2017;38(3):421-427. DOI: 10.1590/1678-457x.05917

4. Schmidt V, Bertib F, Portob L, Laurindo J. Production of starch acetate films with addition of bacterial cellulose nanofibers. Chemical Engineering Transactions. 2013;32:2251-2256. DOI: 10.3303/1332376

5. Shiga T, Lajolo F. Cell wall polysaccharides of common beans (Phaseolus vulgaris L.)—Composition and structure. Carbohydrate Polymers. 2006;63(1):1-12. DOI: 10.1016/j.carbpol.2005.06.025

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