Effects of Dehulling on Functional and Sensory Properties of Flours From Black Beans (<i>Phaseolus Vulgaris</i>)

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Effects of Dehulling on Functional and Sensory Properties of Flours From Black Beans (Phaseolus Vulgaris)"
written by Olayinka Akinjayeju, Olayinka F. Ajayi,
published by Food and Nutrition Sciences, Vol.2 No.4, 2011

has been cited by the following article(s):

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[21]	ASSESSMENT OF A MODIFIED MIXER IN WET DEHULLING OF COWPEA (Vigna unguiculata)
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[1]	Combined impact of freezing and soaking times on different cowpea varieties' flour functionality and resultant gel strength, sensory and product yield of moi-moi AIMS Agriculture and Food, 2022 DOI:10.3934/agrfood.2022047

[2]	Effect of Processing on Selected Varieties of Cowpea (Vigna unguiculata L. Walp) Journal of Applied Sciences, 2022 DOI:10.3923/jas.2022.362.367

[3]	Effect of Processing on Selected Varieties of Cowpea (Vigna unguiculata L. Walp) Journal of Applied Sciences, 2022 DOI:10.3923/jas.2022.362.369

[4]	Functional and pasting properties of yellow maize–soya bean–pumpkin composite flours and acceptability study on their breakfast cereals Cogent Food & Agriculture, 2018 DOI:10.1080/23311932.2018.1501932

[5]	Effect of processing on proximate and mineral composition of black climbing (P. coccineus L.) bean flour African Journal of Food Science, 2017 DOI:10.5897/AJFS2016.1475

[6]	Physicochemical, thermal, rheological, and morphological properties of flour from different guar seed (Cyamopsis tetragonoloba) cultivars International Journal of Food Properties, 2017 DOI:10.1080/10942912.2016.1207663

[7]	Effect of germination and dehulling on the nutritive value of soybean Nutrition & Food Science, 2016 DOI:10.1108/NFS-10-2015-0123

[8]	Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour Food Science & Nutrition, 2016 DOI:10.1002/fsn3.301

[9]	Effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin (Lupinus angustifoliusL.) International Journal of Food Science & Technology, 2016 DOI:10.1111/ijfs.13094

[10]	Effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin (Lupinus angustifolius L.) International Journal of Food Science & Technology, 2016 DOI:10.1111/ijfs.13094

[11]	Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour Food Science & Nutrition, 2016 DOI:10.1002/fsn3.301

[12]	Pasting characteristics of starches in flours of chickpea (Cicer arietinum L.) and faba bean (Vicia faba L.) as affected by sorting and dehulling practices African Journal of Food Science, 2015 DOI:10.5897/AJFS2015.1338

[13]	Composition and Functional Properties of Yam Bean (Pachyrhizus spp.) Seed Flour Food and Nutrition Sciences, 2015 DOI:10.4236/fns.2015.68076

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