Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea

Food Research International

Volumn 89, Issue , 2016, Pages 526-532

  Parmar, Naincy ^a   Singh, Narpinder ^a   Kaur, Amritpal ^a   Virdi, Amardeep Singh ^a   Thakur, Sheetal ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Canned beans; HPLC; SDS PAGE; Sensory; Texture

Indexed keywords

COLOR; PHENOLS; TEXTURES;

CANNED BEANS; HPLC; PHENOLIC COMPOUNDS; PHENOLIC PROFILES; PROTEIN PROFILING; PROTOCATECHUIC ACID; SDS PAGE; SENSORY;

PROTEINS;

EID: 84995539005     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.07.022     Document Type: Article

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