Ohmic Heating as an Emerging Technology for the Improvement of the Techno-Functional Properties of Common Bean Flour

Ohmic Heating as an Emerging Technology for the Improvement of the Techno-Functional Properties of Common Bean Flour

The common bean <i>(Phaseolus vulgaris</i> L.) is one of the most important food legumes because of its high availability and low cost. It has also been associated with preventing and reducing noncommunicable diseases. Because of this, the application of processing technologies has grown...

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Bibliographic Details
Main Authors: Italia Lima-Becerra, Balbuena-Alonso María, Fernanda Dorantes-Campuzano, Luis Mojica, Guadalupe Loarca-Piña, Eduardo Morales-Sánchez, Aurea Karina Ramírez-Jiménez, Marcela Gaytán-Martínez
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Biology and Life Sciences Forum
Subjects:
ohmic heating
common bean
techno-functionality
Online Access:https://www.mdpi.com/2673-9976/6/1/95

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