Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans
ABSTRACT The objective of this study was to evaluate the effect of temperature using different hydration methods on the sensory profile, nutritional value, instrumental color, hardness, and rupture of the tegument, viscosity, and total soluble solids in the broth of common black beans. The black bea...
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| Auteurs principaux: | , , , , , , |
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| Langue: | English |
| Publié: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2018
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| Sujets: | |
| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182018000300144 |
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