Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours

LWT

Volumn 43, Issue 2, 2010, Pages 232-237

  Siddiq, M ^a   Ravi, R ^b   Harte, J B ^a   Dolan, K D ^a,c  

^a Michigan State University   (United States)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^c MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Beans; Emulsifying; Flour; Foaming; Functional properties; Texture

Indexed keywords

CHEMICAL ANALYSIS; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; OILS AND FATS;

BEAN; BLACK BEANS; DRY BEANS; EMULSIFYING; FLOUR; FOAMING; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL PROPERTIES; PHASEOLUS VULGARIS; RED KIDNEY BEAN;

WATER ABSORPTION;

PHASEOLUS VULGARIS; VACCINIUM MACROCARPON;

EID: 70350570395     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.07.009     Document Type: Article

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