Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Chemical and Functional Properties of Hard-to-Cook Bean (Phaseolus vulgaris) Protein Concentrate"
written by Maira R. Segura-Campos, Jimena Cruz-Salas, Luis Chel-Guerrero, David Betancur-Ancona,
published by Food and Nutrition Sciences, Vol.5 No.21, 2014
has been cited by the following article(s):
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[7] Efeitos celulares e comportamentais de peptídeos bioativos de baixo peso molecular extraídos de Phaseolus vulgaris
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[8] Caracterización química y tecnofuncional del concentrado proteínico y sus co-productos obtenidos del procesamiento industrial de frijol Azufrado Higuera
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[9] Histochemical and ultrastructural characterization of easy-to-cook and hard-to-cook carioca bean genotypes
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[10] Contribution à la connaissance des caractéristiques physicochimiques, culinaires et sensorielles des variétés de haricot cultivées dans le territoire de Kalehe …
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[11] Analyses sensorielles, culinaires et physico chimiques des variétés de haricot cultivées dans les hauts plateaux d'Uvira-Sud-Kivu RD Congo
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[12] Characterization of Bhaderwah Rajmash (Phaseolus vulgaris L.) for biochemical and culinary attributes
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[13] Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions
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[14] Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches
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[15] STUDIES ON PASTING AND FUNCTIONAL PROPERTIES OF FLOUR FROM CANNELLINI COWPEA AND ITS POTENTIAL IN BAKING
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[16] Nutritional and functional properties of protein concentrate and protein isolates of foods
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