Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours.
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DOI: 10.1016/j.foodchem.2017.07.156
Abstract: The aim of this work was to study the effect of three nixtamalization processes using wood ashes, Ca(OH)2, and CaCl2 on the physicochemical properties of beans. Raw beans had C-type starch, 10.10% resistant starch (RS),… read more here.
Keywords: black bean; properties nixtamalized; bean; bean phaseolus ... See more keywords