Modifications to Physicochemical and Nutritional Properties of Hard-To-Cook Beans (Phaseolus vulgaris L.) by Extrusion Cooking-Reference-Cited by-同舟云学术

Modifications to Physicochemical and Nutritional Properties of Hard-To-Cook Beans (Phaseolus vulgaris L.) by Extrusion Cooking

Published:1999-02-24 Issue:3 Volume:47 Page:1174-1182
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Martín-Cabrejas María A.¹,Jaime Laura¹,Karanja Caroline¹,Downie Andrew J.¹,Parker Mary L.¹,Lopez-Andreu Francisco J.¹,Maina Gladys¹,Esteban Rosa M.¹,Smith Andrew C.¹,Waldron Keith W.¹

Affiliation:

1. Departamento de Química Agrícola, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain, Kenyan Agricultural Research Institute (KARI), Nairobi, Kenya, and Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980850m

Reference53 articles.

1. EFFECT of EXTRUSION VARIABLES ON the PHYSICAL CHARACTERISTICS of RED BEAN (PHASEOLIS VULGARIS) FLOUR EXTRUDATES

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