Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods

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

(2016) Yongfeng Ai et al.   FOOD CHEMISTRY

Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches

(2015) Amritpal Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Cowpea protein isolates: Functional properties and application in gluten-free rice muffins

(2015) Khetan Shevkani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches

(2014) Shuang-kui Du et al.   CARBOHYDRATE POLYMERS

Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris)

(2014) H.M. Sánchez-Arteaga et al.   CyTA-Journal of Food

Physicochemical and Thermal Properties ofPhaseolus vulgarisL.var. Great Northern Bean Starch

(2014) Hui Wang et al.   JOURNAL OF FOOD SCIENCE

Physicochemical, Pasting, and Functional Properties of Amaranth Seed Flours: Effects of Lipids Removal

(2014) Khetan Shevkani et al.   JOURNAL OF FOOD SCIENCE

Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn

(2013) Khetan Shevkani et al.   Food and Bioprocess Technology

Composition, structure, morphology and physicochemical properties of lablab bean, navy bean, rice bean, tepary bean and velvet bean starches

(2013) S. Maaran et al.   FOOD CHEMISTRY

Physico-chemical and functional properties of flours from Indian kidney bean (Phaseolus vulgaris L.) cultivars

(2013) Idrees Ahmed Wani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition and starch digestibility in flours from Polish processed legume seeds

(2012) Małgorzata Piecyk et al.   FOOD CHEMISTRY

Effect of hydrothermal treatment of runner bean (Phaseolus coccineus) seeds and starch isolation on starch digestibility

(2012) Małgorzata Piecyk et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

(2012) Pragati Kaushal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relationship between physicochemical and rheological properties of starches from Indian wheat lines

(2011) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Properties of Starch Separated From Ten Mung Bean Varieties and Seeds Processing Characteristics

(2010) Wenhao Li et al.   Food and Bioprocess Technology

Understanding Water Uptake from the Induced Changes Occurred During Processing: Chemistry of Pinto and Navy Bean Seed Coats

(2010) Kelly A. Ross et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Chemical composition of marama bean (Tylosema esculentum)—A wild African bean with unexploited potential

(2010) Mette Holse et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Physical Properties and Fatty Acid Profiles of Oils from Black, Kidney, Great Northern, and Pinto Beans

(2010) Nongnuch Sutivisedsak et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Composition, molecular structure, properties, and modification of pulse starches: A review

(2009) R. Hoover et al.   FOOD RESEARCH INTERNATIONAL

In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada

(2008) Hyun-Jung Chung et al.   FOOD RESEARCH INTERNATIONAL