Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridge

LWT

Volumn 44, Issue 7, 2011, Pages 1597-1602

  Nyombaire, G ^a   Siddiq, M ^a   Dolan, K D ^a,b  

^a Michigan State University   (United States)

^b Michigan State University   (United States)

Author keywords

Extrusion; Lectins; Phaseolus; Physical; Porridge; Sensory

Indexed keywords

EXTRUSION; MOISTURE; MOISTURE DETERMINATION; PROTEINS; SENSORY ANALYSIS; TEXTURES; WATER QUALITY;

LECTINS; PHASEOLUS; PHYSICAL; PORRIDGE; SENSORY;

WATER ABSORPTION;

PHASEOLUS VULGARIS;

EID: 79954630167     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.02.016     Document Type: Article

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