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Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)
Proximate, thermal, morphological and rheological properties of canned “negro Querétaro” bean pastes, as a function of fat content (0, 2 and 3 %) and temperature (60, 70 and 85 °C), were evaluated. Raw and precooked bean pastes were characterized by scanning electron microscopy (SEM) and differentia...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152486/ https://ncbi.nlm.nih.gov/pubmed/25190834 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0737-5 |
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