Carbohydrate profile of a dry bean (Phaseolus vulgaris L.) panel encompassing broad genetic variability for cooking time

Cereal Chemistry

Volumn 94, Issue 1, 2017, Pages 135-141

  Hooper, Sharon ^a   Wiesinger, Jason A ^a   Echeverria, Dimas ^b   Thompson, Henry J ^b   Brick, Mark A ^b   Nchimbi Msolla, Susan ^c   Cichy, Karen A ^a,d  

^a MICHIGAN STATE UNIVERSITY   (United States)

^b Veterinary Dentistry and Oral Surgery   (United States)

^c SOKOINE UNIVERSITY OF AGRICULTURE   (Tanzania)

^d AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COOKING;

COOKING TIME; DRY BEANS; GENETIC VARIABILITY; GENOTYPIC VARIABILITY; PHASEOLUS VULGARIS; PROCESSING QUALITY; QUALITY ATTRIBUTES; RAW BEANS; RESISTANT STARCH; SOLUBLE DIETARY FIBER;

STARCH;

EID: 85014126787     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-04-16-0126-FI     Document Type: Article

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