Results 191 to 200 of about 4,780,662 (208)

Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches

Carbohydrate Polymers, 2014
Shuangkui Du, Yongfeng Ai
exaly  

Response of Dry Bean Genotypes to Fusarium Root Rot, Caused byFusarium solanif. sp.phaseoli, Under Field and Controlled Conditions

Plant Disease, 2008
Carl Bradley, J B Rasmussen
exaly  

Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

Food Chemistry, 2016
James Kelly, Yongfeng Ai, Karen Cichy
exaly  

Comparison on structure and physicochemical properties of starches from adzuki bean and dolichos bean

Food Hydrocolloids, 2020
Ming-Yong Xie, Shao-Ping Nie, Jingrui Yang   +2 more
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  

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

Minerals Engineering, 2020
Yutao Guo, Chunhui Zhong, Zhiqiang Huang   +2 more
exaly  

Nitrogen Fixation of Faba Bean (Vicia faba L.) Interacting with a Non-legume in Two Contrasting Intercropping Systems

Plant and Soil, 2006
Fusuo Zhang, Long Li, Fenliang Fan
exaly  

Improvement of the protein quality of wheat bread through faba bean sourdough addition

LWT - Food Science and Technology, 2017
Michela Verni, Carlo Giuseppe Rizzello, Kati Katina   +2 more
exaly  

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

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

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

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