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

Table 2

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

Bean variety	Puncture strength; (MPa)	Elongation (%)
Alubia
Flor de mayo
Garbancillo
Mantequilla
Negro
Peruano
Pinto

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