U.S. flag

An official website of the United States government

NALDC

Main content area

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


Author:
Nyombaire, G., Birmingham, E., Harte, J.B., Venkatesh, S., Siddiq, M., and Dolan, K.D.
Source:
Other US
Year:
2007
Subject:
pinto beans, navy beans, flour, food processing, temperature, extruded foods, food composition, gluten, quantitative analysis, new products, and gluten-free foods
Format:
p. 37-38.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43940832