Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

Published 2016 View Full Article

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Title
Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders
Authors
Keywords
Common beans, Extrusion cooking, Bean powder, Chemical composition, Functional properties, Starch digestibility
Journal
FOOD CHEMISTRY
Volume 211, Issue -, Pages 538-545
Publisher
Elsevier BV
Online
2016-05-15
DOI
10.1016/j.foodchem.2016.05.095

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