Effect of Red Kidney Bean (<i>Phaseolus vulgaris</i> L.) Flour on Bread Quality

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"Effect of Red Kidney Bean (Phaseolus vulgaris L.) Flour on Bread Quality"
written by D. Manonmani, Soumya Bhol, S. J. D. Bosco,
published by Open Access Library Journal, Vol.1 No.1, 2014

has been cited by the following article(s):

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[1]	Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product
	Plants, 2022

[2]	Desarrollo de una galleta con harinas de fréjol rojo seco (Phaseolus vulgaris L.) y tusa de maíz tierno (Zea mays L.), sabor a chocolate.
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[3]	KARAKTERISTIK FISIKOKIMIA COOKIES TINGGI PROTEIN SUBSTITUSI TEPUNG BIJI NANGKA DAN TEPUNG KACANG MERAH
	2021

[4]	Evaluation of white bread physical characteristics substituted by red kidney bean flour with different particle sizes and concentrations
	Journal of Microbiology, Biotechnology and Food …, 2021

[5]	Kidney Beans: Nutritional Properties, Biofunctional Components, and Health Benefits
	Handbook of Cereals, Pulses …, 2021

[6]	PENGARUH SUBSTITUSI TEPUNG BATANG NANAS (ANANAS COMOSUS) DAN RED KIDNEY BEAN (PHASEOLUS VULGARIS) TERHADAP DAYA …
	Media Gizi Indonesia, 2021

[7]	PENGARUH SUBSTITUSI TEPUNG BATANG NANAS (ANANAS COMOSUS) DAN RED KIDNEY BEAN (PHASEOLUS VULGARIS) TERHADAP DAYA TERIMA …
	2021

[8]	Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread
	Montemayor, JF Solanilla-Duque… - Foods, 2021

[9]	SNACK BAR MADE FROM SORGHUM AND BEANS WITH ADDITION OF RED PALM OIL AS SUPPLEMENTARY FOOD FOR PREGNANT WOMEN WITH CHRONIC …
	2020

[10]	The Impact of Flour from White Bean (Phaseolus vulgaris) on Rheological, Qualitative and Nutritional Properties of the Bread
	2020

[11]	SNACK BAR MADE FROM SORGHUM AND BEANS WITH ADDITION OF RED PALM OIL AS SUPPLEMENTARY FOOD FOR PREGNANT WOMEN WITH …
	2020

[12]	Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods
	2020

[13]	Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures
	2020

[14]	EVALUACIÓN DE SUSTITUCIÓN PARCIAL DE HARINA DE TRIGO POR HARINA DE FRIJOL PHASEOLUS VULGARIS L. EN LA FORMULACIÓN DE TORTAS …
	2019

[15]	Evaluación de sustitución parcial de harina de trigo por harina de frijol Phaseolus Vulgaris en la formulación de tortas
	2019

[16]	KUALITAS BROWNIES KUKUS DENGAN KOMBINASI TEPUNG KIMPUL (Xanthosoma sagittifolium) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris)
	2019

[17]	ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ БОБОВОГО СЫРЬЯ В ПРОИЗВОДСТВЕ ХЛЕБОБУЛОЧНЫХ И МУЧНЫХ КУЛИНАРНЫХ ИЗДЕЛИЙ
	2019

[18]	Effect of Red Kidney Bean Flour Particle Size and Concentration on White Bread Physical Characteristics
	2018

[19]	PENGARUH PERBANDINGAN TEPUNG MOCAF (Manihot esculenta) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L) YANG DIPERKAYA PUREE BUAH …
	2018

[20]	Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality
	Journal of Food Science and Technology, 2018

[21]	ผล ของ แป้ง ถั่ว แดง ที่ ทดแทน แป้งสาลี ต่อ สมบัติ ทาง เคมี กายภาพ และ ฤทธิ์ ต้าน อนุมูล อิสระ ใน หมั่น โถ ว
	Thai Journal of Science and Technology, 2018

[22]	Substitusi tepung kacang merah meningkatkan kandungan gizi, serat pangan, dan kapasitas antioksidan beras analog sorgum
	2017

[23]	Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour
	2017

[24]	KAJIAN KARAKTERISTIK BISKUIT YANG DIPENGARUHI PERBANDINGAN TEPUNG UBI JALAR (Ipomea batatas L.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.)
	2016

[25]	Pengaruh pengurangan kuning telur pada beberapa konsentrasi gum xanthan terhadap karakteristik fisikokimia dan organoleptik cake beras rendah lemak
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[26]	Pengaruh pengurangan kuning telur terhadap karakteristik tekstur cake beras rendah lemak
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[27]	Pengaruh konsentrasi gum xanthan terhadap sifat fisikokimia dan organoleptik cake beras rendah lemak dengan pengurangan 50% telur
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[28]	Pengaruh waktu pengukusan pada pembuatan tepung kacang merah pregelatinisasi terhadap karakteristik fisikokimia dan sesnoris cookies
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[29]	Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced Biscuits
	Frontiers in plant science, 2016

[30]	SUBSTITUSI ISOLAT PROTEIN KEDELAI PADA DAGING ANALOG KACANG MERAH (Phaseolus vulgaris L.)
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[31]	Indeks Glikemik, Beban Glikemik, Kadar Protein, Serat, dan Tingkat Kesukaan Kue Kering Tepung Garut dengan Substitusi Tepung Kacang Merah
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[32]	PLANTS WITH HYPOGLYCEMIC EFFECT: BIOLOGICALLY ACTIVE COMPOUNDS AND ANTI-DIABETES MECHANISMS
	Rebeca, A PĂUCEAN

[1]	Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle Legume Science, 2023 DOI:10.1002/leg3.193

[2]	Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle Legume Science, 2023 DOI:10.1002/leg3.193

[3]	PENGARUH SUBSTITUSI TEPUNG BATANG NANAS (ANANAS COMOSUS) DAN RED KIDNEY BEAN (PHASEOLUS VULGARIS) TERHADAP DAYA TERIMA, KADAR PATI RESISTEN & PROTEIN PADA MI INSTAN Media Gizi Indonesia, 2021 DOI:10.20473/mgi.v16i2.156-166

[4]	Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread Foods, 2021 DOI:10.3390/foods10092227

[5]	Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods Food Control, 2020 DOI:10.1016/j.foodcont.2020.107273

[6]	Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced Biscuits Frontiers in Plant Science, 2016 DOI:10.3389/fpls.2016.00928

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