Results 241 to 250 of about 62,199 (264)

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  

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

Food Hydrocolloids, 2020
Ming-Yong Xie, Shao-Ping Nie, Xiaojun Huang   +2 more
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
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  

Common Beans

2007
openaire   +1 more source

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  

Common Bean

2003
openaire   +1 more source

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, R F González-Laredo, L A BELLO-PÉREZ   +2 more
exaly