A carregar...
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...
Na minha lista:
| Main Authors: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|