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Rheological properties of cranberry bean (Phaseolus vulgaris L.) extrudate flour


Author:
Ravi, R., Siddiq, M., Dolan, K.D., and Harte, J.B.
Source:
Other US
Year:
2008
Subject:
cranberry beans, flour, extrusion, rheological properties, rheology, food processing, viscosity, shear stress, chemical concentration, solids, functional properties, and temperature
Format:
p. 146-147.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND44063178