Functional and pasting properties of colorful bean ( Phaseolus vulgaris L) flours: Influence of the cooking method-Reference-Cited by-同舟云学术

Functional and pasting properties of colorful bean ( Phaseolus vulgaris L) flours: Influence of the cooking method

Published:2021-09-02 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Bento Juliana Aparecida Correia¹^ORCID,Bassinello Priscila Zaczuk²^ORCID,Carvalho Rosângela Nunes²^ORCID,Souza Neto Menandes Alves de¹^ORCID,Caliari Márcio¹^ORCID,Soares Júnior Manoel Soares¹^ORCID

Affiliation:

1. School of Agronomy Federal University of Goiás – UFG Goiânia Brazil

2. Embrapa Rice and Beans Santo Antônio de Goiás Brazil

Funder

Empresa Brasileira de Pesquisa Agropecuária

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15899

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