Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.)

Table 1

Properties of the tested proteinaceous edible films obtained from the studied bean varieties.

Bean variety	Moisture content (%)	Thickness (mm)	Water vapor permeability; (10^−10 g/Pa⋅s⋅m)
Alubia
Flor de mayo
Garbancillo
Mantequilla
Negro
Peruano
Pinto

Means followed by the same letter in the same column are not significantly () different.