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Functional characteristics of extruded pinto and navy bean flour (Phaseolus vulgaris L.)
- Nyombaire, G., Birmingham, E., Harte, J.B., Venkatesh, S., Siddiq, M., and Dolan, K.D.
- Other US
- pinto beans, navy beans, flour, food processing, temperature, extruded foods, food composition, gluten, quantitative analysis, new products, and gluten-free foods
- p. 37-38.
- USDA publications,
Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
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