Comparison of composition and physical properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking
James A. Kenar, Frederick C. Felker, Mukti Singh, Jeffrey A. Byars, Mark A. Berhow, Michael J. Bowman, Jill K. Winkler‐Moser
Topics & Concepts
StarchChemistryFood scienceFraction (chemistry)SolubilityAbsorption of waterWater solubleExtraction (chemistry)Composition (language)PolysaccharideMass fractionChromatographyBotanyOrganic chemistryLinguisticsPhilosophyBiologyFood composition and propertiesProteins in Food SystemsPhytase and its Applications