Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions
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DOI: 10.1016/j.lwt.2017.01.027
Abstract: Abstract Harder-to-cook and easy-to-cook grains from different accessions were compared for protein profiling and starch microstructural characteristics. Harder-to-cook grains had higher accumulation of 27 kDa polypeptides (PP) in some accessions, resulting in their high trypsin inhibitory… read more here.
Keywords: cook grains; cook easy; cook; harder cook ... See more keywords