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 › Research › peer-review

28 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.
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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",
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journal = "Food Chemistry",
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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 › Research › peer-review

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

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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 -

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

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