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Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima,pinto, and red kidney beans during extrusion |
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| Authors: | Bon-Jae Gu Maria Dian Pratiwi Masli Girish M. Ganjyal |
| Affiliation: | School of Food Science, Washington State Univ, 1945 NE Ferdinand's Lane, Pullman, WA, 99164-6376 U.S.A. |
| Abstract: | |
| Keywords: | extrusion faba bean lima bean pinto bean red kidney bean |