Effect of the extrusion on functional properties and mineral dialyzability from Phaseolus Vulgaris bean flour

Plant Foods for Human Nutrition

Volumn 62, Issue 2, 2007, Pages 43-48

  Drago, S R ^a   Velasco Gonzalez O H ^b   Torres, R L ^a   Gonzalez R J ^a   Valencia, M E ^c  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b CIIDIR IPN DURANGO   (Argentina)

^c UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Bean flour; Dialyzability; Extrusion; Functional properties; Mineral availability

Indexed keywords

MINERAL; WATER;

ARTICLE; BEAN; CHEMISTRY; COOKING; FLOUR; FOOD HANDLING; FOOD INDUSTRY; HUMAN; METHODOLOGY; NUTRITIONAL VALUE; SOLUBILITY; TEMPERATURE; VISCOSITY;

COOKERY; FLOUR; FOOD HANDLING; FOOD INDUSTRY; HUMANS; MINERALS; NUTRITIVE VALUE; PHASEOLUS; SOLUBILITY; TEMPERATURE; VISCOSITY; WATER;

PHASEOLUS VULGARIS;

EID: 34447503857     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-006-0033-5     Document Type: Article

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