Characterization of pinto bean high-starch fraction after air classification and extrusion

Journal of Food Processing and Preservation

Volumn 41, Issue 6, 2017, Pages

  Simons, Courtney ^a   Hall, Clifford ^b   Biswas, Atanu ^c  

^a WRIGHT STATE UNIVERSITY   (United States)

^b Department of Plant Sciences ^*  (United States)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

air classification; characterization; extrusion; pinto bean

Indexed keywords

CHARACTERIZATION; EXTRUSION; FATTY ACIDS; VISCOSITY; WATER ABSORPTION;

AIR CLASSIFICATIONS; FATTY ACID PROFILES; GENETICALLY MODIFIED ORGANISMS; PASTING VISCOSITIES; PINTO BEANS; PRODUCT FORMULATION; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

STARCH;

EID: 85010845071     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13254     Document Type: Article

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