Functional properties of extrudates prepared with blends of wheat flour/pinto bean meal with added wheat bran

Food Science and Technology International

Volumn 13, Issue 4, 2007, Pages 301-308

  Hernandez Diaz J R ^a   Quintero Ramos, A ^a   Barnard, J ^b   Balandran Quintana R R ^a  

^a Cd Universitaria s n   (Mexico)

^b New York State Agricultural Experiment Station   (United States)

Author keywords

Extrusion; Functional properties; Pinto bean; Wheat bran; Wheat flour

Indexed keywords

FUNCTIONAL PROPERTIES; PINTO BEAN; WHEAT BRAN; WHEAT FLOUR;

EXTRUDERS; MOISTURE; PROTEINS; STARCH; VISCOSITY; WATER ABSORPTION;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 36248950638     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207082463     Document Type: Article

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