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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2017
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| 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 |