Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours
The beans’ protein and slow-digesting carbohydrate content make it an appealing choice for healthy food development. However, its properties are influenced by the flour extraction processes. This study is aimed at evaluating the effect of particle size and three pretreatments—drying (D), soaking+coo...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2024/6336837 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|