Effect of harvest year on the physical properties, chemical composition and cooking time of three common bean varieties that are grown in Mexico

Autor:	Betsabé Hernández-Santos, Jesús Rodríguez-Miranda, E.A. Aguirre-Santos, Javier Castro-Rosas, S. Valle-Cervantes, Carlos A. Gómez-Aldapa, Luz Araceli Ochoa-Martínez
Rok vydání:	2016
Předmět:	0301 basic medicine 030109 nutrition & dietetics biology 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 03 medical and health sciences 0404 agricultural biotechnology Agronomy Phaseolus Agronomy and Crop Science Chemical composition Legume Food Science
Zdroj:	Quality Assurance and Safety of Crops & Foods. 8:339-348
ISSN:	1757-837X 1757-8361
DOI:	10.3920/qas2015.0693
Popis:	It is important to consider the physical properties of legume seeds in the design of bean storage and processing systems. The variation in the physical properties of three common bean (Phaseolus vulgaris L.) varieties (Bayo Victoria (BV), Negro San Luis (NSL) and Pinto Saltillo (PS)) according to harvest year (2008 and 2010) was studied. Harvest year and variety affected (P 0.05) between years. Sphericit...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::77164bfdaba5059d253e9d2935d09e24 https://doi.org/10.3920/qas2015.0693 Zobrazit plný text záznamu