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Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds

Uyory Choe, Juan M. Osorno, Jae‐Bom Ohm, Bingcan Chen, Jiajia Rao

2022Food Chemistry58 citationsDOI

Topics & Concepts

PhaseolusFood scienceChemistryLegumeStarchPinto beanDry beanFlavorNutrientAgronomyBiologyOrganic chemistryProteins in Food SystemsFood composition and propertiesPhytase and its Applications
Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds | Litcius