Comprehensive Study of Changes in Nutritional Quality, Techno-functional Properties, and Microstructure of Bean Flours Obtained from Pretreated Seeds-Reference-Cited by-同舟云学术

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Comprehensive Study of Changes in Nutritional Quality, Techno-functional Properties, and Microstructure of Bean Flours Obtained from Pretreated Seeds

Published:2024-06-14 Issue:7 Volume:4 Page:1747-1755
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Nagai Nadia Florencia¹^ORCID,Marchetti Lucas¹,Lorenzo Gabriel¹²,Andrés Silvina Cecilia¹

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 1900, Buenos Aires, Argentina

2. Departamento de Ingeniería Química, Facultad de Ingeniería, UNLP, La Plata 1900, Buenos Aires, Argentina

Funder

Consejo Nacional de Investigaciones Cient?ficas y T?cnicas

Universidad Nacional de La Plata

Agencia Nacional de Promoci?n de la Investigaci?n, el Desarrollo Tecnol?gico y la Innovaci?n

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00234

Reference42 articles.

1. Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours

2. Influence of Processing Methods on Phytochemical Composition of Different Varieties of Beans (Phaseolus vulgaris)

3. Dry beans ( Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security—A review

4. Argentina, M. d. E. Legumbres, Evolución de la producción hasta el ciclo 2021/22 Enero 2023, 2023, 1 42.

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