Effect of cooking on non-starch polysaccharides of hard-to-cook beans

Carbohydrate Polymers

Volumn 76, Issue 1, 2009, Pages 100-109

  Shiga, Tânia M ^a   Cordenunsi, Beatriz R ^a   Lajolo, Franco M ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Beans; Common bean; Hard to cook; Non starch polysaccharide; Phaseolus vulgaris

Indexed keywords

ACIDS; ALKALINITY; BIOMATERIALS; BIOPOLYMERS; CARBOHYDRATES; CARBOXYLIC ACIDS; CELLULOSE DERIVATIVES; HYDROGEN; HYDROGEN BONDS; PHOTORESISTS; POLYMERS; SEED; SOLUBILITY; STARCH; TERNARY SYSTEMS;

BEANS; COMMON BEAN; HARD-TO-COOK; NON-STARCH POLYSACCHARIDE; PHASEOLUS VULGARIS;

POLYSACCHARIDES;

ALKALINITY; CARBOHYDRATES; CARBOXYLIC ACIDS; CELLULOSE; HYDROGEN BONDS; POLYMERS; POLYSACCHARIDES; SOLUBILITY; STARCH; TERNARY SYSTEMS;

PHASEOLUS VULGARIS;

EID: 58249097078     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2008.09.035     Document Type: Article

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