Composition, functional properties, starch digestibility, and cookie-baking performance of dry bean powders from 25 Michigan-grown varieties

Cereal Chemistry

Volumn 94, Issue 3, 2017, Pages 400-408

  Ai, Yongfeng ^a,b   Jin, Yining ^a   Kelly, James D ^c   Ng, Perry K W ^a  

^a Michigan State University   (United States)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

^c MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BLENDING; PARTICLE SIZE; PROTEINS; STARCH;

'DRY' [; CHEMICAL COMPOSITIONS; DRY BEANS; FUNCTIONAL PROPERTIES; MICHIGAN; PARTICLES SIZES; PERFORMANCE; RESISTANT STARCH; STARCH DIGESTIBILITIES; WHEAT FLOURS;

POWDERS;

EID: 85020796931     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-04-16-0089-R     Document Type: Article

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