SODIUM BICARBONATE AND THE MICROSTRUCTURE, EXPANSION AND COLOR OF EXTRUDED BLACK BEANS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2004.24008.x/fullpdf
Reference25 articles.
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2. Structural characteristics of stored black beans (Phaseolus vulgaris L.);BERRIOS;Scanning,1998
3. Effect of extrusion cooking and sodium bicarbonate addition on the carbohydrate composition of black bean flours;BERRIOS;J. Food Process. Pres.,2002
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