Roasting of Navy Beans (Phaseolus vulgaris) by Particle-to-Particle Heat Transfer-Reference-Cited by-同舟云学术

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Roasting of Navy Beans (Phaseolus vulgaris) by Particle-to-Particle Heat Transfer

Published:1982-05 Issue:3 Volume:47 Page:996-1000
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

AGUILERA J. M.,LUSAS E. W.,UEBERSAX M. A.,ZABIK M. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb12763.x/fullpdf

Reference25 articles.

1. A Cottage Cheese Whey Product as a Precipitant for Soy Protein

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1. Air Classification of Plant Proteins;Green Protein Processing Technologies from Plants;2023

2. Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas;Cereal Chemistry;2021-03-27

3. Effect of processing on the microstructure and composition of Bambara groundnut (Vigna subterranea (L.) Verdc.) seeds, flour and protein isolates;Food Hydrocolloids;2020-11

4. Analysis of protein enrichment during single- and multi-stage tribo-electrostatic bioseparation processes for dry fractionation of legume flour;Separation and Purification Technology;2017-04

5. Pulse milling technologies;Pulse Foods;2011

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