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Effect of line, soaking and cooking time on water absorption, texture and splitting of red kidney beans
Dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics that exhibit good functional properties. In current study line, cooking and soaking time effects were investigated on water absorption, splitting and texture of different Iranian red kidney beans to deter...
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| Huvudupphovsmän: | , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer-Verlag
2011
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550949/ https://ncbi.nlm.nih.gov/pubmed/24425894 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0234-2 |
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