Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgaris L.) flour

CYTA - Journal of Food

Volumn 12, Issue 3, 2014, Pages 242-248

  Arce Arce, Estrella Edith ^a   Gallegos Infante, José Alberto ^a   Rocha Guzmán, Nuria Elizabeth ^a   González Laredo, Rubén Francisco ^a   Moreno Jiménez, Rocío ^a   Figueroa Cárdenas, Juan De Dios ^b   Montelongo Montelongo, Argelia Nazdira ^a  

^a Instituto Tecnologico de   (Mexico)

^b Cinvestav Querétaro Libramiento Norponiente 2000 Real de Juriquilla ^*  (Mexico)

Author keywords

Common beans; Infrared heating; Resistant starch; Water absorption capacity

Indexed keywords

STARCH; VISCOSITY; WATER ABSORPTION; X RAY DIFFRACTION;

COMMON BEANS; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; RELATIVE CRYSTALLINITY; RESISTANT STARCH; WATER ABSORPTION CAPACITY; WATER ABSORPTION INDEX; X-RAY DIFFRACTION DATA;

INFRARED HEATING;

EID: 84903143204     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2013.834978     Document Type: Article

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