The effects of blanching on composition and modification of proteins in navy beans (Phaseolus vulgaris).
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DOI: 10.1016/j.foodchem.2020.128950
Abstract: Blanching is an important process in the preparation of navy beans (Phaseolus vulgaris L.) for canning. We here explore the effect of blanching which can profoundly affect protein composition and introduce protein-primary-level modifications. Amino acid… read more here.
Keywords: protein; navy beans; beans phaseolus; phaseolus vulgaris ... See more keywords