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Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours

David Santiago-Ramos1, Juan de Dios Figueroa-Cárdenas2, José Juan Véles-Medina2

  • 1Programa de Posgrado en Alimentos del Centro de la República, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Las Campanas, Querétaro, Querétaro C. P. 76010, Mexico.

Food Chemistry
|September 27, 2017
PubMed

Keywords:
Bean floursBean nixtamalizationFT-IR analysisThermal properties

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