Use of By-Products of Selection Process of Bean (Phaseolus vulgaris L.): Extraction of Protein and Starch
Author:
Affiliation:
1. Centro Interdisciplinario de Investigaciones en Tecnologías y Desarrollo Social para el NOA (CIITED, UNJu-CONICET), Facultad de Ingeniería, Universidad Nacional de Jujuy, San Salvador de Jujuy 4600, Argentina
Publisher
MDPI
Link
https://www.mdpi.com/2673-9976/25/1/10/pdf
Reference11 articles.
1. AOAC (2016). Official Methods of Analysis of AOAC International, AOAC International. [20th ed.].
2. Structural, Thermal and rheological Properties of Starches Isolated from Indian Quinoa Varieties;Jan;Int. J. Biol. Macromol.,2017
3. Extraction, Physicochemical Characteristics and Functional Properties of Mung Bean Protein;Du;Food Hydrocoll.,2018
4. Physicochemical and Functional Characterization of Potato Starch (Solanum Tuberosum Ssp. Andigenum) from the Quebrada De Humahuaca, Argentina;Calliope;Starch-Stärke,2020
5. Effect of Conditions of Modification on Thermal and Rheological Properties of Phosphorylated Pumpkin Starch;Fortuna;Int. J. Biol. Macromol.,2017
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