লোডিং...
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...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Springer-Verlag
2011
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | 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 |
| ট্যাগগুলো: |
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