Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans

Jasjot Kaur, Rashmi Singh, Radhika Bansal, Srishti Upadhyay, Shivani Desai, Yogesh Kumar, Gourav Chakraborty, Monika Satankar, Vijay Singh Sharanagat

Open source

DOI: 10.1186/s43014-023-00194-5
Published: 4
Container: Food Production, Processing and Nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1186/s43014-023-00194-5,
  title = {Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans},
  author = {Jasjot Kaur and Rashmi Singh and Radhika Bansal and Srishti Upadhyay and Shivani Desai and Yogesh Kumar and Gourav Chakraborty and Monika Satankar and Vijay Singh Sharanagat},
  year = {2024},
  journal = {Food Production, Processing and Nutrition},
  doi = {10.1186/s43014-023-00194-5},
  url = {https://doi.org/10.1186/s43014-023-00194-5}
}

RIS

TY  - JOUR
TI  - Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans
AU  - Jasjot Kaur
AU  - Rashmi Singh
AU  - Radhika Bansal
AU  - Srishti Upadhyay
AU  - Shivani Desai
AU  - Yogesh Kumar
AU  - Gourav Chakraborty
AU  - Monika Satankar
AU  - Vijay Singh Sharanagat
PY  - 2024
JO  - Food Production, Processing and Nutrition
DO  - 10.1186/s43014-023-00194-5
UR  - https://doi.org/10.1186/s43014-023-00194-5
ER  -

APA

Kaur, J., Singh, R., Bansal, R., Upadhyay, S., Desai, S., Kumar, Y., Chakraborty, G., Satankar, M., & Sharanagat, V. S. (2024). Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans. Food Production, Processing and Nutrition. https://doi.org/10.1186/s43014-023-00194-5

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doaj · retrieved 2026-09-27T13:22:49.820Z