Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA-Reference-Cited by-同舟云学术

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Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA

Published:2016-01 Issue: Volume:65 Page:939-945
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Siqueira Beatriz S.,Bassinello Priscila Z.^ORCID,Malgaresi Gabriel,Pereira Wendell J.,Fernandes Kátia F.^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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2. Bioactive phenolic compounds and functional properties of dehydrated bean flours;Aguilera;Food Research International,2011

3. The effect of solar drying and heating on the hardness of Phaseolus beans during storage;Aguilera;Journal of Stored Product Research,1986

4. Changes in carbohydrate fraction during dehydration process of common legumes;Aguilera;Journal of Food Composition and Analysis,2009

5. Official methods of analysis of Association of official analytical chemists;AOAC – Association Of Official Analytical Chemists,2000

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