Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto-Reference-Cited by-同舟云学术

Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto

Published:2012-08 Issue:4 Volume:133 Page:1636-1639
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kelkar S.,Siddiq M.,Harte J.B.,Dolan K.D.,Nyombaire G.,Suniaga H.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

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3. Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus vulgaris L.);Balandrán-Quintana;Journal of Food Science,1998

4. Changes in the functional properties and antinutritional factors of extruded hard-to-cook common beans (Phaseolus vulgaris, L.);Batista;Journal of Food Science,2010

5. Effect of extrusion cooking and sodium bicarbonate addition on the carbohydrate composition of black bean flours;Berrios;Journal of Food Processing and Preservation,2002

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