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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Detaylı Bibliyografya
Asıl Yazarlar: Martínez-Preciado, A. H., Estrada-Girón, Y., González-Álvarez, A., Fernández, V. V. A., Macías, E. R., Soltero, J. F. A.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2012
Konular:
Original Article
Online Erişim: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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