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Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)

✍ Scribed by M. Siddiq; S. Kelkar; J.B. Harte; K.D. Dolan; G. Nyombaire

Book ID: 119321007
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 230 KB
Volume: 50
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2012.05.024

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