Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.)

Food Chemistry

Volumn 102, Issue 4, 2007, Pages 1034-1041

  Pujolà, Montserrat ^a   Farreras, Albert ^a   Casañas, Francesc ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

Chemical changes; Common beans; Cooking; Soaking; Texture prediction in cooked beans

Indexed keywords

AMYLOSE; MAGNESIUM; PROTEIN; STARCH;

ARTICLE; COOKING; LEGUME; ORGANOLEPTIC PROPERTY; PHASEOLUS VULGARIS; PROTEIN CONTENT; RAW FOOD;

PHASEOLUS VULGARIS;

EID: 33846622433     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.039     Document Type: Article

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