Chemical Profile of the Carpino Broad Bean by Conventional and Innovative Physicochemical Analyses

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4557|38|4|273-284

ISSN： 0146-9428

Source： JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol.38, Iss.4, 2015-08, pp. : 273-284

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Physico‐chemical and Functional Properties of Common Bean (Phaseolus vulgaris) Starches

By  

STARCH / STAERKE, Vol. 40, Iss. 1, 1988-01 ,pp. : 11-15

John Wiley & Sons Inc

Access to resources Recommend Favorite

Physico‐chemical properties and extrusion behaviour of selected common bean varieties

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 98, Iss. 4, 2018-03 ,pp. : 1492-1501

John Wiley & Sons Inc

Access to resources Recommend Favorite

Optimisation of soya bean oil bleaching by ultrasonic processing and investigate the physico‐chemical properties of bleached soya bean oil

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 4, 2015-04 ,pp. : 857-863

John Wiley & Sons Inc

Access to resources Recommend Favorite

Physico‐Chemical and Structural Characteristics of Vegetables Cooked Under Sous‐Vide, Cook‐Vide, and Conventional Boiling

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 8, 2015-08 ,pp. : E1725-E1734

John Wiley & Sons Inc

Access to resources Recommend Favorite

Characterization of Conventional, Biodynamic, and Organic Purple Grape Juices by Chemical Markers, Antioxidant Capacity, and Instrumental Taste Profile

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 1, 2015-01 ,pp. : C55-C65

John Wiley & Sons Inc

Access to resources Recommend Favorite