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

29 Citations (Scopus)
Original languageUndefined/Unknown
JournalFood Chemistry
DOIs
StatePublished - 2011

Cite this

Ovando-Martínez, M. ; Osorio-Díaz, P. ; Whitney, K. ; Bello-Pérez, L.A. ; Simsek, S. / Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes. In: Food Chemistry. 2011.
@article{6100031fb7204990b2fd371d3333aa90,
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",
issn = "0308-8146",
publisher = "Elsevier Ltd",

}

Ovando-Martínez, M, Osorio-Díaz, P, Whitney, K, Bello-Pérez, LA & Simsek, S 2011, 'Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes', Food Chemistry. https://doi.org/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. / Ovando-Martínez, M.; Osorio-Díaz, P.; Whitney, K.; Bello-Pérez, L.A.; Simsek, S.

In: Food Chemistry, 2011.

Research output: Contribution to journal › Article

TY - JOUR

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

Y1 - 2011

UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-79959937270&partnerID=MN8TOARS

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 -

Ovando-Martínez M, Osorio-Díaz P, Whitney K, Bello-Pérez LA, Simsek S. Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes. Food Chemistry. 2011. https://doi.org/10.1016/j.foodchem.2011.04.084

Access to Document