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Open Access Library Journal

Open Access Library Journal

Open Access Library Journal

ISSN Print: 2333-9705
ISSN Online: 2333-9721
www.scirp.org/journal/oalibj
E-mail: service@oalib.com
"Effect of Red Kidney Bean (Phaseolus vulgaris L.) Flour on Bread Quality"
written by D. Manonmani, Soumya Bhol, S. J. D. Bosco,
published by Open Access Library Journal, Vol.1 No.1, 2014
has been cited by the following article(s):
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[1] Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans
… Processing and Nutrition, 2024
[2] Production and Evaluation of Flakes from Rice (Oryza sativa) and Kidney Bean (Phaseolus vulgaris) Flour Blends
e-Proceedings of the …, 2024
[3] Formulación de galletas sustituyendo parcialmente harina de trigo (Triticum aestivum) por harinas de frejol canario (Phaseolus vulgaris) y camote (Ipomoea batatas).
2024
[4] Differences in Organoleptic Properties between Cheese Sticks Made from Wheat Flour and Red Bean Flour (Phaseolus vulgaris L.)
1st Halu Oleo …, 2024
[5] PENGARUH FORMULASI TAPIOKA DAN RUMPUT LAUT TERHADAP SIFAT KIMIA, FISIK DAN SENSORI NUGGET KACANG MERAH (Phaseolus vulgaris L.)
2023
[6] Karakteristik Fisikokimia, Sensori Dan Indeks Glikemik Flakes Dengan Variasi Tepung Berbeda
Jurnal …, 2023
[7] Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus
Luna… - CyTA-Journal of …, 2023
[8] Characterization of Red Beans Yogurt (Phaseolus vulgaris L) with addition of dates (Phoenix dactylifera)
… Series: Earth and …, 2023
[9] Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production
Asian Food Science …, 2023
[10] Development of Low Glycemic Index Cookies Made From Functional Cassava Pulp Flour
Malaysian Applied …, 2023
[11] Analisis Biskuit Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Kacang Koro Pedang (Canavalia ensiformis)
Jurnal Formil (Forum …, 2023
[12] Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle
Legume …, 2023
[13] Effects of partial replacement of durum wheat re-milled semolina with bean flour on physico-chemical and technological features of doughs and breads during …
Plants, 2023
[14] In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and …
Food Research …, 2023
[15] Desarrollo de una galleta con harinas de fréjol rojo seco (Phaseolus vulgaris L.) y tusa de maíz tierno (Zea mays L.), sabor a chocolate.
2022
[16] Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product
Plants, 2022
[17] Evaluation of white bread physical characteristics substituted by red kidney bean flour with different particle sizes and concentrations
Journal of Microbiology, Biotechnology and Food …, 2021
[18] Kidney Beans: Nutritional Properties, Biofunctional Components, and Health Benefits
Handbook of Cereals, Pulses …, 2021
[19] PENGARUH SUBSTITUSI TEPUNG BATANG NANAS (ANANAS COMOSUS) DAN RED KIDNEY BEAN (PHASEOLUS VULGARIS) TERHADAP DAYA …
Media Gizi Indonesia, 2021
[20] KARAKTERISTIK FISIKOKIMIA COOKIES TINGGI PROTEIN SUBSTITUSI TEPUNG BIJI NANGKA DAN TEPUNG KACANG MERAH
2021
[21] Pengaruh Substitusi Tepung Batang Nanas (Ananas Comosus) Dan Red Kidney Bean (Phaseolus Vulgaris) Terhadap Daya Terima, Kadar Pati Resisten & …
Media Gizi Indonesia, 2021
[22] PENGARUH SUBSTITUSI TEPUNG BATANG NANAS (ANANAS COMOSUS) DAN RED KIDNEY BEAN (PHASEOLUS VULGARIS) TERHADAP DAYA TERIMA …
2021
[23] Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread
Montemayor, JF Solanilla-Duque… - Foods, 2021
[24] Plants with hypoglycemic effect: biologically active compounds and anti-diabetes mechanisms.
2021
[25] SNACK BAR MADE FROM SORGHUM AND BEANS WITH ADDITION OF RED PALM OIL AS SUPPLEMENTARY FOOD FOR PREGNANT WOMEN WITH CHRONIC …
2020
[26] The Impact of Flour from White Bean (Phaseolus vulgaris) on Rheological, Qualitative and Nutritional Properties of the Bread
2020
[27] SNACK BAR MADE FROM SORGHUM AND BEANS WITH ADDITION OF RED PALM OIL AS SUPPLEMENTARY FOOD FOR PREGNANT WOMEN WITH …
2020
[28] Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods
2020
[29] Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures
2020
[30] Snack bar made from sorghum and beans with addition of red palm oil as supplementary food for pregnant women with chronic energy deficiency
Media Gizi Indonesia, 2020
[31] EVALUACIÓN DE SUSTITUCIÓN PARCIAL DE HARINA DE TRIGO POR HARINA DE FRIJOL PHASEOLUS VULGARIS L. EN LA FORMULACIÓN DE TORTAS …
2019
[32] Evaluación de sustitución parcial de harina de trigo por harina de frijol Phaseolus Vulgaris en la formulación de tortas
2019
[33] KUALITAS BROWNIES KUKUS DENGAN KOMBINASI TEPUNG KIMPUL (Xanthosoma sagittifolium) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris)
2019
[34] Evaluación de sustitución parcial de harina de trigo por harina de frijol Phaseolus vulgaris l. En la formulación de tortas evaluation of partial replacement OF
Revista Científica de …, 2019
[35] ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ БОБОВОГО СЫРЬЯ В ПРОИЗВОДСТВЕ ХЛЕБОБУЛОЧНЫХ И МУЧНЫХ КУЛИНАРНЫХ ИЗДЕЛИЙ
2019
[36] PENGARUH PERBANDINGAN TEPUNG MOCAF (Manihot esculenta) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L) YANG DIPERKAYA PUREE BUAH …
2018
[37] Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality
Journal of Food Science and Technology, 2018
[38] ผล ของ แป้ง ถั่ว แดง ที่ ทดแทน แป้งสาลี ต่อ สมบัติ ทาง เคมี กายภาพ และ ฤทธิ์ ต้าน อนุมูล อิสระ ใน หมั่น โถ ว
Thai Journal of Science and Technology, 2018
[39] Effect of Red Kidney Bean Flour Particle Size and Concentration on White Bread Physical Characteristics
2018
[40] Substitusi tepung kacang merah meningkatkan kandungan gizi, serat pangan, dan kapasitas antioksidan beras analog sorgum
2017
[41] Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour
2017
[42] KAJIAN KARAKTERISTIK BISKUIT YANG DIPENGARUHI PERBANDINGAN TEPUNG UBI JALAR (Ipomea batatas L.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.)
2016
[43] Pengaruh pengurangan kuning telur pada beberapa konsentrasi gum xanthan terhadap karakteristik fisikokimia dan organoleptik cake beras rendah lemak
2016
[44] Pengaruh pengurangan kuning telur terhadap karakteristik tekstur cake beras rendah lemak
2016
[45] Pengaruh konsentrasi gum xanthan terhadap sifat fisikokimia dan organoleptik cake beras rendah lemak dengan pengurangan 50% telur
2016
[46] Pengaruh waktu pengukusan pada pembuatan tepung kacang merah pregelatinisasi terhadap karakteristik fisikokimia dan sesnoris cookies
2016
[47] Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced Biscuits
Frontiers in plant science, 2016
[48] SUBSTITUSI ISOLAT PROTEIN KEDELAI PADA DAGING ANALOG KACANG MERAH (Phaseolus vulgaris L.)
2016
[49] Indeks Glikemik, Beban Glikemik, Kadar Protein, Serat, dan Tingkat Kesukaan Kue Kering Tepung Garut dengan Substitusi Tepung Kacang Merah
2015
[50] PROGRAM STUDI ILMU GIZI FAKULTAS KEDOKTERAN UNIVERSITAS BRAWIJAYA MALANG
[51] PEMBUATAN BROWNIES KERING TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN TEPUNG BERAS MERAH (Oryza sativa L.) DENGAN …
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