Functional, biochemical and pasting properties of extruded bean (phaseolus vulgaris) cotyledons

International Journal of Food Science and Technology

Volumn 47, Issue 9, 2012, Pages 1859-1865

  Lopes, Lilian Cristian Mattos ^a   De Aleluia Batista, Karla ^a,b   Fernandes, Kátia Flávia ^a   De Andrade Cardoso Santiago, Raquel ^a  

^a FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

^b CNPq   (Brazil)

Author keywords

Cotyledons; Dry bean; Extrusion; Functional properties; Pasting properties

Indexed keywords

ANTI-NUTRITIONAL; CHEMICAL COMPOSITIONS; COTYLEDONS; DRY BEANS; EXTRUDATES; EXTRUSION CONDITIONS; FUNCTIONAL PROPERTIES; NUTRITIONAL PROPERTIES; PASTING PROPERTY; PHASEOLUS VULGARIS; RESPONSE SURFACE METHODOLOGY; STARCH AND PROTEIN DIGESTIBILITY; VISCOSITY VALUE; WATER SOLUBILITIES;

PRODUCT DESIGN; WATER ABSORPTION;

EXTRUSION;

PHASEOLUS VULGARIS;

EID: 84865168245     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03042.x     Document Type: Article

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