Physico-chemical properties and extrusion behaviour of selected common bean varieties-Reference-Cited by-同舟云学术

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Physico-chemical properties and extrusion behaviour of selected common bean varieties

Published:2017-10-03 Issue:4 Volume:98 Page:1492-1501
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Natabirwa Hedwig¹²,Muyonga John H¹^ORCID,Nakimbugwe Dorothy¹,Lungaho Mercy³^ORCID

Affiliation:

1. School of Food Technology Nutrition & Bioengineering; Makerere University; Kampala Uganda

2. National Agricultural Research Laboratories; National Agricultural Research Organization; Kampala Uganda

3. Center for International Tropical Agriculture; Kampala Uganda

Funder

Asian Development Bank

Centre for International Tropical Agriculture (CIAT)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference41 articles.

1. Emerging agricultural biotechnologies for sustainable agriculture and food security;Anderson;J Agric Food Chem,2016

2. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking;Anton;Food Chem,2009

3. Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours;Siddiq;LWT - Food Sci Technol,2010

4. Mineral biofortification strategies for food staples: the example of common bean;Blair;J Agric Food Chem,2013

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2. Influence of Varieties on the Flow Characteristics of Chickpea Flour and the Physico-Functional Properties of Seeds and Splits;Asian Journal of Biological Sciences;2024-09-30

3. Effect of Extruder Configuration and Extrusion Cooking Processing Parameters on Selected Characteristics of Non-Starch Polysaccharide-Rich Wheat Flour as Hybrid Treatment with Xylanase Addition;Processes;2024-06-04

4. Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides;Food Research International;2024-05

5. Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours;Foods;2023-12-22

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