Results 191 to 200 of about 153,594 (202)

Quality of spaghetti pasta containing Mexican common bean flour ( L.)

Food Chemistry, 2010
Luis Medina-Torres, N Corzo, R F González-Laredo   +2 more
exaly  

Introducing Speckled sugar bean () protein isolates as a new source of emulsifying agent

Food Hydrocolloids, 2018
Rassoul Kadkhodaee, Mehdi Varidi, Arash Koocheki   +2 more
exaly  

Effect of surface oxidation on the depression of sphalerite by locust bean gum

Minerals Engineering, 2020
Yutao Guo, Chunhui Zhong, Zhiqiang Huang
exaly  

Physicochemical characterization of lima bean () and Jack bean () fibrous residues

Food Chemistry, 2004
Yolanda Beatriz Moguel Ordóñez, David Betancur‐Ancona   +1 more
exaly  

Starch characteristics of bean ( L.) grown in different localities

Carbohydrate Polymers, 2011
Luis A Bello-Perez, Perla Osorio-Díaz, Maribel Ovando-Martínez   +2 more
exaly  

The genetics of domestication of rice bean, Vigna umbellata

Annals of Botany, 2010
Akito Kaga, Norihiko Tomooka, Takehiko Shimizu   +2 more
exaly  

Response of common bean ( L.) to nitrogen, phosphorus and rhizobia inoculation across variable soils in Zimbabwe

Agriculture, Ecosystems and Environment, 2018
Bernard Vanlauwe, Regis Chikowo
exaly  

Locust bean gum: Processing, properties and food applications—A review

International Journal of Biological Macromolecules, 2014
Deepak Mudgil, Sheweta Barak
exaly  

Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of Soybean—French Bean 7S Globulin Exhibits Excellent Properties

Journal of Agricultural and Food Chemistry, 2008
Meili Zhang, Shigeru Utsumi, Takako Fukuda   +2 more
exaly  

In vitro digestibility of fermented soya bean

International Journal of Food Microbiology, 2000
M J Nout, M J R Nout, F M Rombouts
exaly