Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1544-1549

  Gallegos Infante, J A ^a   Rocha Guzman, N E ^a   Gonzalez Laredo, R F ^a   Ochoa Martinez L A ^a   Corzo, N ^b   Bello Perez, L A ^c   Medina Torres, L ^d   Peralta Alvarez, L E ^a  

^a Instituto Tecnologico de   (Mexico)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^d Universidad Nacional Autonoma de Mexico Facultad de Quimica   (Mexico)

Author keywords

Common bean; Cooking quality; Furosine; Phenolics; Spaghetti pasta

Indexed keywords

PHENOL DERIVATIVE;

ARTICLE; BEAN; COOKING; FLOUR; FOOD QUALITY; MOISTURE; PASTA; PHASEOLUS VULGARIS; TEMPERATURE; WATER ABSORPTION;

PHASEOLUS VULGARIS; SEMOLINA;

EID: 70450224087     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.040     Document Type: Article

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