Research Article
Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgaris L. var. Azufrado)
Table 4
Effect of the conditions of dehydration on the chemical composition of instant whole bean of Azufrado variety.
| |||||||||||||||||||||||||||||||||||||||||||||||||
Values are averages ± standard deviation of three samples measured in each experiment repeated three times. Mean values within the same line followed by the same superscript lowercase letter are not significantly different (). |