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RECERCAT Home > Universitat Politècnica de Catalunya > Documents de recerca > View document

To access the full text documents, please follow this link: http://hdl.handle.net/2117/6945

Title: Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.)
Author: Pujolà Cunill, Montserrat; Farreras Aleu, Albert; Casañas Artigas, Francesc
Other authors: Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
Publication date: 2012-05-10
Subject(s): Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
Beans
Food texture
Mongetes -- Anàlisi sensorial
Rights: Restricted access - publisher's policy
Document type: Article
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Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.) (Publication date: 2012-05-10)
Pujolà Cunill, Montserrat; Farreras Aleu, Albert; Casañas Artigas, Francesc
Variability in some texture characteristics and chemical composition of common beans (Phaseolus vulgaris L.) (Publication date: 2012-05-10)
Casañas Artigas, Francesc; Pujolà Cunill, Montserrat; Romero del Castillo Shelly, Mª del Rosario; Almirall, Antoni; Sánchez Bell, Esther; Nuez Viñals, Fernando
Texturometer measurements as a tool in breeding for organoleptic quality in dry beans (Phaseolus vulgaris L.). (Publication date: 2012-05-10)
Romero del Castillo Shelly, Mª del Rosario; Casañas Artigas, Francesc; Bosch Roura, Lluís; Almirall, Antoni; Sánchez Bell, Esther; Pujolà Cunill, Montserrat; Nuez Viñals, Fernando
Pla de gestió agrícola del Parc Rural de la Torre Negra (Sant Cugat del Vallès) (Publication date: 2012-05-11)
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Varietats tradicionals, obtenció de cultivars amb caracteristiques organolèptiques superiors i agricultura en espais periurbans catalans (Publication date: 2012-05-10)
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