Processing of sugar-coated red kidney beans (Phaseolus vulgaris): Fate of oligosaccharides and phytohemagglutinin (PHA), and evaluation of sensory quality

Journal of Food Science

Volumn 71, Issue 9, 2006, Pages

  Siddiq, M ^a   Nyombaire, G ^a   Dolan, K D ^b   Matella, N J ^c   Harte, J B ^a  

^a Michigan State University   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

^c Martini Co   (United States)

Author keywords

Beans; Lectins; Raffinose; Sensory evaluation; Stachyose; Sugar coated

Indexed keywords

PHASEOLUS VULGARIS;

EID: 33845448982     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00176.x     Document Type: Article

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