Physico-chemical and functional properties of flours from Indian kidney bean (Phaseolus vulgaris L.) cultivars

LWT

Volumn 53, Issue 1, 2013, Pages 278-284

  Wani, Idrees Ahmed ^a,b   Sogi, Dalbir Singh ^a   Wani, Ali Abas ^c   Gill, Balmeet Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

^b UNIVERSITY OF KASHMIR   (India)

^c ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Emulsifying; Flour; Foaming; Gel texture; Kidney bean; Pasting properties

Indexed keywords

EMULSIFICATION; GELATION; PROTEINS; SCANNING ELECTRON MICROSCOPY; STARCH;

%MOISTURE; EMULSIFYING; FLOUR; FOAMING; FUNCTIONAL PROPERTIES; GEL TEXTURE; KIDNEY BEANS; PASTING PROPERTY; PHASEOLUS VULGARIS; PHYSICOCHEMICAL PROPERTY;

GELS;

PHASEOLUS VULGARIS;

EID: 84876740473     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.02.006     Document Type: Article

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