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Physico-chemical, hydration, cooking, textural and pasting properties of different adzuki bean (Vigna angularis) accessions
Physico-chemical, hydration, cooking, textural and pasting properties of thirteen adzuki bean (Vigna angularis) accessions were studied. Protein and ash content ranged from 18.82 to 24.52% and 2.02 to 7.03%, respectively. Bulk density and seed weight of the adzuki seed ranged from 0.76 to 1.00 g/mL...
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| Veröffentlicht in: | J Food Sci Technol |
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| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2018
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5785407/ https://ncbi.nlm.nih.gov/pubmed/29391646 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2994-9 |
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