Acceptability and characterization of extruded pinto, navy and black beans

Journal of the Science of Food and Agriculture

Volumn 95, Issue 11, 2015, Pages 2287-2291

  Simons, Courtney W ^a   Hall, Clifford ^a   Tulbek, Mehmet ^a   Mendis, Mihiri ^a   Heck, Taylor ^a   Ogunyemi, Samuel ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Beans; Extrusion; Fiber; Protein; Sensory; Starch

Indexed keywords

CARBOHYDRATE DIET; FAT INTAKE; PROTEIN INTAKE; RAFFINOSE; STARCH;

ANALYSIS; CARBOHYDRATE DIET; CHEMISTRY; DIET; DIETARY FIBER; FAT INTAKE; FOOD HANDLING; HUMAN; NUTRITIONAL VALUE; PHASEOLUS; PROCEDURES; PROTEIN INTAKE; TASTE; VEGETABLE;

DIET; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; FOOD HANDLING; HUMANS; NUTRITIVE VALUE; PHASEOLUS; RAFFINOSE; STARCH; TASTE; VEGETABLE PRODUCTS;

EID: 84934343291     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6948     Document Type: Article

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