Protein and microstructure evaluation of harder-to-cook and easy-to cook grains from different kidney bean accessions

Parmar, N; Singh, N; Kaur, A; Virdi, AS; Shevkani, K

Singh, N (reprint author), Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India.

LWT-FOOD SCIENCE AND TECHNOLOGY, 2017; 79 ( ): 487

Abstract

Harder-to-cook and easy-to-cook grains from different accessions were compared for protein profiling and starch microstructural characteristics. Harde......

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