A comparison between the properties of seed, starch, flour and protein separated from chemically hardened and normal kidney beans

Journal of the Science of Food and Agriculture

Volumn 87, Issue 4, 2007, Pages 729-737

  Kaur, Maninder ^a   Singh, Narpinder ^b  

^a CHAUDHARY DEVI LAL UNIVERSITY   (India)

^b GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Cooking; Functional; Hardened; Kidney bean; Physicochemical; Thermal

Indexed keywords

PHASEOLUS VULGARIS;

EID: 33847714157     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2798     Document Type: Article

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