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

Journal of the science of food and agriculture, v.98 no.4, 2018년, pp.1492 - 1501  

Natabirwa, Hedwig (School of Food Technology Nutrition & Bioengineering, Makerere University, Kampala, Uganda) ,  Muyonga, John H (School of Food Technology Nutrition & Bioengineering, Makerere University, Kampala, Uganda) ,  Nakimbugwe, Dorothy (School of Food Technology Nutrition & Bioengineering, Makerere University, Kampala, Uganda) ,  Lungaho, Mercy (Center for International Tropical Agriculture, Kampala, Uganda)

Abstract AI-Helper 아이콘AI-Helper

AbstractBACKGROUNDExtrusion processing offers the possibility of processing common beans industrially into highly nutritious and functional products. However, there is limited information on properties of extrudates from different bean varieties and their association with raw material characteristic...

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