Physico‐chemical and Functional Properties of Common Bean (Phaseolus vulgaris) Starches
- 1 January 1988
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 40 (1), 11-15
- https://doi.org/10.1002/star.19880400104
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- Comparison of selected food characteristics of three cultivars of bean Phaseolus vulgarisInternational Journal of Food Science & Technology, 2007
- Tepary Bean Starch. Part I. Physico-chemical PropertiesStarch ‐ Stärke, 1986
- Studies on the Functional Characteristics and Digestibility of Starches from Phaseolus vulgaris BiotypesStarch ‐ Stärke, 1985
- Composition and Properties of Commercial Native StarchesStarch ‐ Stärke, 1985
- Chemical, nutritional and physiological aspects of dry bean carbohydrates—A reviewFood Chemistry, 1984
- Investigations of the Great Northern Bean (Phaseolus vulgaris L.) Starch: Solubility, Swelling, Interaction with Free Fatty Acids, and Alkaline Water Retention Capacity of Blends with Wheat FloursJournal of Food Science, 1981
- Isolation, Partial Characterization and Modification of the Great Northern Bean (Phaseolus vulgaris L.) StarchJournal of Food Science, 1981
- Characterization of Red Bean (Phaseolus radiatus var. Aurea) Starch and Its Noodle QualityJournal of Food Science, 1981
- STUDIES ON THE CHARACTERISTICS OF BLAC BEAN STARCHJournal of Food Science, 1979
- Functional and electrophoretic characteristics of succinylated peanut flour proteinJournal of Agricultural and Food Chemistry, 1977