Physicochemical characterization and functional properties of flours from North‐western Argentina bean ( <i>Phaseolus vulgaris</i> L.) cultivars-Reference-Cited by-同舟云学术

Physicochemical characterization and functional properties of flours from North‐western Argentina bean ( Phaseolus vulgaris L.) cultivars

Published:2022-03-14 Issue:4 Volume:99 Page:850-859
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Nagai Nadia F.¹,Argel Natalia S.¹^ORCID,Andrés Silvina C.¹

Affiliation:

1. Laboratorio de Investigación en Hidrocoloides y Matrices Alimentarias Saludables (LIHMAS), Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas UNLP La Plata Argentina

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de La Plata

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10541

Reference33 articles.

1. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours

2. Evaluation of Phenolic Profile and Antioxidant Properties of Pardina Lentil As Affected by Industrial Dehydration

3. Chemical characterization, bioactive compounds, and functional technological properties of flour from two cultivars of landrace common beans (Phaseolus vulgaris L.);Alves J. S.;International Food Research Journal,2019

4. Bolsa de Comercio de Rosario. (2019). Accessed July 31 2021 https://www.bcr.com.ar/es/mercados/investigacion‐y‐desarrollo/informativo‐semanal/noticias‐informativo‐semanal/panorama‐del‐1

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