Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

Author:

Gallegos-Infante J.A.,Rocha-Guzman N.E.,Gonzalez-Laredo R.F.,Ochoa-Martínez L.A.,Corzo N.,Bello-Perez L.A.,Medina-Torres L.,Peralta-Alvarez L.E.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. AACC (2000). AACC international approved methods of analysis (10th ed.). St. Paul, MN, USA: American Association of Cereal Chemist.

2. Effects of high temperature drying on some nutritional characteristics of pasta;Acquistucci,1988

3. Effects of drying processing on the Maillard reaction in pasta;Anese;Food Research International,1999

4. AOAC (1986). Official methods of analysis (16th ed., p. 1298). Washington, DC: Association of Official Analytical Chemistry.

5. Fortification of spaghetti with edible legumes. II. Rheological, processing and quality evaluations studies;Bahnassey;Cereal Chemistry,1986

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