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Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices

Carola Cappa1, James D Kelly2, Perry K W Ng1

  • 1Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.

Food Chemistry
|August 22, 2019
PubMed

Keywords:
Bean varietiesCookie qualityOil binding capacityPowder particle sizeSolvent retention capacityStarch availabilityTextureViscoamylographic indices

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