Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes

M. Ovando-Martínez; P. Osorio-Díaz; K. Whitney; L.A. Bello-Pérez; S. Simsek

doi:10.1016/j.foodchem.2011.04.084

Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes

M. Ovando-Martínez, P. Osorio-Díaz, K. Whitney, L.A. Bello-Pérez, S. Simsek

Research output: Contribution to journal › Article › peer-review

Original language	Undefined/Unknown
Journal	Food Chemistry
DOIs	https://doi.org/10.1016/j.foodchem.2011.04.084
State	Published - 2011

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10.1016/j.foodchem.2011.04.084

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title = "Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes",

author = "M. Ovando-Mart{\'i}nez and P. Osorio-D{\'i}az and K. Whitney and L.A. Bello-P{\'e}rez and S. Simsek",

year = "2011",

doi = "10.1016/j.foodchem.2011.04.084",

language = "Indefinido/desconocido",

journal = "Food Chemistry",

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T1 - Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes

AU - Ovando-Martínez, M.

AU - Osorio-Díaz, P.

AU - Whitney, K.

AU - Bello-Pérez, L.A.

AU - Simsek, S.

PY - 2011

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U2 - 10.1016/j.foodchem.2011.04.084

DO - 10.1016/j.foodchem.2011.04.084

M3 - Artículo

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes

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