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

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Revista: Química de los Alimentos

Autores: Uyory Choe; Juan M. Osorno; Jae-Bom Ohm; Bingcan Chen; Jiajia Rao

Fecha de publicación: 2022-7-

DOI: 10.1016/j.foodchem.2022.132570

Enlace al PDF: https://www.sciencedirect.com/sc ... 308814622005325/pdf

Enlace al artículo: https://doi.org/10.1016/j.foodchem.2022.132570

Fuente del artículo: Elsevier BV .

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