Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours-Reference-Cited by-同舟云学术

Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours

Published:2022-06 Issue:1 Volume:2 Page:100027
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Bento Juliana Aparecida Correia^ORCID,Morais Daisy Karione,de Berse Rafael Siqueira,Bassinello Priscila Zaczuk,Caliari Márcio,Soares Júnior Manoel Soares

Funder

Embrapa

Publisher

Elsevier BV

Reference55 articles.

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4. Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process;Alfaro-Diaz;LWT,2021

5. Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.);Alves;Food Chemistry,2021

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