Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)

LWT

Volumn 50, Issue 1, 2013, Pages 215-219

  Siddiq, M ^a   Kelkar, S ^b   Harte, J B ^a   Dolan, K D ^a,b   Nyombaire, G ^b  

^a Michigan State University   (United States)

^b Michigan State University   (United States)

Author keywords

Beans; Cookie sensory; Extruded flour; Viscosity; Water absorption

Indexed keywords

EXTRUSION; PARTICLE SIZE; TEMPERATURE; TEXTURES; VISCOSITY;

BEANS; COOKIE SENSORY; EXTRUDED FLOUR; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL PROPERTIES; OVERALL ACCEPTABILITY; TWIN SCREW EXTRUDERS; WATER SOLUBILITY INDEX;

WATER ABSORPTION;

PHASEOLUS VULGARIS;

EID: 84866410490     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.05.024     Document Type: Article

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