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Quantifying thermal degradation of anthocyanins in black bean flour (Phaseolus vulgaris L.)
- Bornhorst, G.M., Mishra, D.K., Siddiq, M., and Dolan, K.D.
- Other US
- water content, black beans, flour, anthocyanins, thermal degradation, quantitative analysis, food composition, antioxidants, heat treatment, food processing, extrusion, canning, canning quality, temperature, thermal conductivity, specific heat, and activation energy
- p. 140-141.
- USDA publications,
Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
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