Haricot beans (Phaseolus vulgaris L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans
Four improved varieties of haricot bean flour prepared by soaking, autoclaving, germination, and germination followed by autoclaving were investigated. The objective was to obtain information on the effect of varieties, processing methods and their interactions on flour quality. The moisture, crude...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2074029 |