Effects of Soaking on the Functional Properties of Yellow-Eyed Bean Flour and the Acceptability of Chocolate Brownies-Reference-Cited by-同舟云学术

Effects of Soaking on the Functional Properties of Yellow-Eyed Bean Flour and the Acceptability of Chocolate Brownies

Published:2019-02-19 Issue:3 Volume:84 Page:623-628
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

English Marcia M.¹^ORCID,Viana Lauren¹,McSweeney Mathew B.²^ORCID

Affiliation:

1. Dept. of Human Nutrition; Saint Francis Xavier Univ.; Antigonish Nova Scotia Canada

2. School of Nutrition and Dietetics; Acadia Univ.; Wolfville Nova Scotia Canada

Funder

Saint Francis Xavier University, University Council for Research

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14485/fullpdf

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