Development of an intermediate moisture food from bean (Phaseolus vulgaris L.);Desarrollo de un alimento de humedad intermedia de fréjol (Phaseolus vulgaris L.)

Archivos Latinoamericanos de Nutricion

Volumn 58, Issue 2, 2008, Pages 193-200

  Figuerola, Fernando ^a,b   Estévez, Ana María ^a,b   Avendaño, Olga ^a,b  

^a UNIVERSIDAD AUSTRAL DE CHILE   (Chile)

^b UNIVERSITY OF CHILE   (Chile)

Author keywords

Aw reduction; Bean purees; Intermediate moisture

Indexed keywords

PHASEOLUS VULGARIS; STAPHYLOCOCCUS AUREUS;

ARTICLE; BEAN; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; HUMIDITY; METHODOLOGY; MICROBIOLOGY; NUTRITIONAL VALUE; PH;

FOOD HANDLING; FOOD PRESERVATION; HUMIDITY; HYDROGEN-ION CONCENTRATION; NUTRITIVE VALUE; PHASEOLUS;

EID: 60549095842     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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