Effect of variety and environment on the physicochemical, functional, and nutritional properties of navy bean flours

作者：Burcu Güldiken, Dellaney Konieczny, Ning Wang, Anfu Hou, James D. House, Kaiyang Tu, Scott M. Rosendahl, Miranda Lavier, Michael T. Nickerson · 发表于：European Food Research and Technology · 年份：2021 · DOI：10.1007/s00217-021-03745-7 · 被引用次数：31 · 研究领域：Phytase and its Applications、Food composition and properties、Proteins in Food Systems