Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry

Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry

The sustainable development of agro-industry requires the efficient use of all raw matters, which implies physicochemical and functional studies of by-products for finding their potential usage in industrial processes. The objective of the present study was to assess some physicochemical and functio...

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Bibliographic Details
Main Authors: Marcela Martínez-Castaño, Diana Paola Mejía Díaz, José Contreras-Calderón, Cecilia Gallardo Cabrera
Format: Article
Language:English
Published: Universidad Nacional de Colombia, Sede Medellín 2020-05-01
Series:Revista Facultad Nacional de Agronomía Medellín
Subjects:
bean pod
by-products
common bean
development
food industry
sustainability
Online Access:https://revistas.unal.edu.co/index.php/refame/article/view/81564

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