Physicochemical and functional properties of aged grains flour from different dry common beans
Article in Journal of Food Processing and Preservation (February 2022)
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Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks
Article in International Journal of Gastronomy and Food Science (October 2021)
Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method
Article in Journal of Food Processing and Preservation (September 2021)