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NALDC Record Details:

Functional characteristics of extruded pinto and navy bean flour (Phaseolus vulgaris L.).

File:
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Author(s):
Nyombaire, G. , Birmingham, E. , Harte, J.B. , Venkatesh, S. , Siddiq, M. , Dolan, K.D.
Subject(s):
pinto beans , navy beans , flour , food processing , temperature , extruded foods , food composition , gluten , quantitative analysis , new products , gluten-free foods
Format:
p. 37-38.
Language:
English
Year:
2007
Collection:
Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:
Annual report.
Rights:
This item is authored by federal employees as part of their official duties and are therefore non-copyrightable and/or published by the federal government and now in the public domain.