Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry
ABSTRACT: 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 a...
- Autores:
-
Gallardo Cabrera, Cecilia
Mejía Díaz, Diana Paola
Contreras Calderón, José del Carmen
Martínez Castaño, Marcela
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2020
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/38824
- Acceso en línea:
- https://hdl.handle.net/10495/38824
- Palabra clave:
- Phaseolus
Industria de Alimentos
Food Industry
Subproductos
By-products
Sostenibilidad
Sustainability
Bean pod
http://aims.fao.org/aos/agrovoc/c_1172
http://aims.fao.org/aos/agrovoc/c_33560
https://id.nlm.nih.gov/mesh/D027805
https://id.nlm.nih.gov/mesh/D019649
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-sa/4.0/