Physical properties of extruded products from three Mexican common beans (Phaseolus vulgaris L.) cultivars

Plant Foods for Human Nutrition

Volumn 63, Issue 3, 2008, Pages 99-104

  Rocha Guzman, N E ^a   Gallegos Infante, J A ^a   Gonzalez Laredo, R F ^a   Bello Perez, A ^b   Delgado Licon, E ^a   Ochoa Martinez, A ^a   Prado Ortiz, M J ^a  

^a Instituto Tecnologico de   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Emulsifying capacity; Extruded common beans; Oil absorption capacity; Water absorption capacity; Water absorption index

Indexed keywords

PLANT EXTRACT; WATER;

ABSORPTION; ARTICLE; BEAN; CHEMISTRY; EMULSION; FLOUR; FOOD HANDLING; FOOD INDUSTRY; HUMAN; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; SOLUBILITY; TEMPERATURE;

ABSORPTION; CHEMISTRY, PHYSICAL; EMULSIONS; FLOUR; FOOD HANDLING; FOOD INDUSTRY; HUMANS; NUTRITIVE VALUE; PHASEOLUS; PLANT EXTRACTS; SOLUBILITY; TEMPERATURE; WATER;

PHASEOLUS VULGARIS;

EID: 48749085960     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-008-0076-x     Document Type: Article

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