COMPOSITIONAL, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF MEALS, FLOURS AND CONCENTRATES FROM NAVY AND KIDNEY BEANS (Phaseolus vulgaris)-Reference-Cited by-同舟云学术

COMPOSITIONAL, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF MEALS, FLOURS AND CONCENTRATES FROM NAVY AND KIDNEY BEANS (Phaseolus vulgaris)

Published:1990-12 Issue:6 Volume:13 Page:435-446
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

KOHNHORST ANDREW L.,SMITH DENISE M.,UEBERSAX MARK A.,BENNINK MAURICE R.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1990.tb00039.x/fullpdf

Reference25 articles.

1. J. M. AGUILERA, E. W. LUSAS, M. A. UEBERSAX, and M. E. ZABIK, 1981 . Process development, characterization and utilization of dry-heated navy bean products-Final Report. Texas A&M, College Station, TX and Michigan State University, East Lansing, Ml.

2. Characterization and subcellular localization of vicilin and phytohemagglutinin, the two major reserve proteins of Phaseolus vulgaris L.

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