Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend

LWT

Volumn 41, Issue 10, 2008, Pages 1799-1807

  Ruiz Ruiz, Jorge ^a   Martínez Ayala, Alma ^b   Drago, Silvina ^c   González, Rolando ^c   Betancur Ancona, David ^a   Chel Guerrero, Luis ^a  

^a UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Extrusion; Hard to cook beans; Nutritional changes; QPM

Indexed keywords

FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); MOISTURE; NUTRITION; PROTEINS; QUALITY CONTROL;

ALTERNATIVE PROCESS; EXTRUDATES; FLOUR BLENDS; HARD-TO-COOK BEANS; IN-VITRO; MAIZE (ZEA MAYS L.); NUTRITIONAL CHANGES; PHASEOLUS VULGARIS; QPM; QUALITY PROTEIN MAIZES;

EXTRUSION;

PHASEOLUS VULGARIS; ZEA MAYS;

EID: 50549090018     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.01.005     Document Type: Article

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