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Journal Abstract Search

227 related items for PubMed ID: 11368621

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  • 2. Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours.
    Sumargo F, Gulati P, Weier SA, Clarke J, Rose DJ.
    Food Chem; 2016 Nov 15; 211():726-33. PubMed ID: 27283689
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  • 5. Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods.
    Jirapa P, Normah H, Zamaliah MM, Asmah R, Mohamad K.
    Plant Foods Hum Nutr; 2001 Nov 15; 56(3):203-16. PubMed ID: 11442221
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  • 6. Starch and protein digestibility of newly released moth bean cultivars: Effect of soaking, dehulling, germination and pressure cooking.
    Negi A, Boora P, Khetarpaul N.
    Nahrung; 2001 Aug 15; 45(4):251-4. PubMed ID: 11534463
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  • 7. Functional Properties of Select Dry Bean Seeds and Flours.
    Gupta S, Chhabra GS, Liu C, Bakshi JS, Sathe SK.
    J Food Sci; 2018 Aug 15; 83(8):2052-2061. PubMed ID: 30044496
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  • 8. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean.
    Mayachiew P, Charunuch C, Devahastin S.
    J Food Sci; 2015 Dec 15; 80(12):E2782-91. PubMed ID: 26523755
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  • 11. Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds.
    Choe U, Osorno JM, Ohm JB, Chen B, Rao J.
    Food Chem; 2022 Jul 15; 382():132570. PubMed ID: 35245760
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  • 13. Comparison of physicochemical and functional properties of flour and starch extract in different methods from Africa locust bean (Parkia biglobosa) seeds.
    Sankhon A, Amadou I, Yao WR, Wang H, Qian H, Sangare M.
    Afr J Tradit Complement Altern Med; 2014 Jul 15; 11(2):264-72. PubMed ID: 25435606
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  • 15. The degradation of lectins, phaseolin and trypsin inhibitors during germination of white kidney beans, Phaseolus vulgaris L.
    Savelkoul FH, Tamminga S, Leenaars PP, Schering J, Ter Maat DW.
    Plant Foods Hum Nutr; 1994 Apr 15; 45(3):213-22. PubMed ID: 8052578
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  • 16. Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours.
    Setia R, Dai Z, Nickerson MT, Sopiwnyk E, Malcolmson L, Ai Y.
    Food Res Int; 2019 Aug 15; 122():263-272. PubMed ID: 31229080
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  • 17. Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion.
    Gu BJ, Masli MDP, Ganjyal GM.
    J Food Sci; 2020 Feb 15; 85(2):404-413. PubMed ID: 31887250
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  • 18. Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread.
    Olakanmi SJ, Jayas DS, Paliwal J, Aluko RE.
    Foods; 2024 Sep 10; 13(18):. PubMed ID: 39335791
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  • 19. [Flour of hard bean (Phaseolus vulgaris) in the preparation of bread].
    Vásquez Carrillo MG, Ortega Delgado ML, Estrada Lugo E.
    Arch Latinoam Nutr; 1991 Dec 10; 41(4):620-30. PubMed ID: 1841542
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