Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination

Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination

ABSTRACTThis research aimed to verify how the germination method affects the pasting, thermal and structural properties of haricot bean flours to expand their potential for application in various food products. The pasting properties of flours showed considerable variation due to variety, germinatio...

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Bibliographic Details
Main Authors: Derese Wodajo Bekele, Shimelis Admassu
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Haricot beans flour
germination
structural properties
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2197174

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