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Consumer acceptability of gluten‐free cookies containing raw cooked and germinated pinto bean flours

Beany and grassy flavors in raw edible bean flours reduce consumer acceptability of bean‐based baked products. In order to improve consumer acceptability, beans may be further processed by cooking and germination. However, these operations drive up the cost of end‐products. Therefore, it is necessar...

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Detalles Bibliográficos
Autores principales: Simons, Courtney Wayne, Hall, Clifford
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5778223/
https://www.ncbi.nlm.nih.gov/pubmed/29387364
http://dx.doi.org/10.1002/fsn3.531