Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas

Author:

Anton Alex A.,Ross Kelly A.,Lukow Odean M.,Fulcher R. Gary,Arntfield Susan D.

Publisher

Elsevier BV

Reference47 articles.

1. Approved methods of the American association of cereal chemists;AACC,2000

2. Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds;Adb El-Hady;Lebensmittel Wissenchaft und Technology,2003

3. Agriculture and Agri-Food Canada. Canadian pulses and special crops industry: situation and outlook. Retrieved August 20, 2006, from http://www.agr.gc.ca/mad-dam/index_e.php?s1=pubs&s2=bi&s3=php&page=bulletin_18_02_2005-01-28 .

4. Effect of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chemistry,2000

5. Hypocholestrolemic effects of oat-bran or bean intake for hypercholestrolemic men;Anderson;American Journal of Clinical Nutrition,1984

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