Acosta-Díaz E., Hernández-Torres I., Amador-Ramírez M.D., Padilla-Ramírez J.S., Zavala-García F. (2014): Las especies silvestres de Phaseolus (Fabaceae) en Nuevo León, México. Revista Mexicana de Ciencias Agrícolas, 8: 1459–1465.
Adebowale K.O., Lawal O.S. (2004): Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours. Food Research International, 37, 355-365
https://doi.org/10.1016/j.foodres.2004.01.009
Elías L.G., García-Soto A., Bressani R. (1986): Métodos para establecer la calidad tecnológica y nutricional del frijol. Guatemala, C.A.: Ins. De Nutrición de Centro América y Panamá (INCAP).
González R., Llano J., Medina L.A., y Castellanos E. (1992): Chemical composition in seeds of Phaseolus vulgaris, Phaseolus acutifolius and Vigna unguiculata grown under water stress conditions. National Agricultural Library, 69–70.
Hamid Saima, Muzaffar Sabeera, Wani Idrees Ahmed, Masoodi Farooq Ahmad, Bhat Mohd. Munaf (2016): Physical and cooking characteristics of two cowpea cultivars grown in temperate Indian climate. Journal of the Saudi Society of Agricultural Sciences, 15, 127-134
https://doi.org/10.1016/j.jssas.2014.08.002
Jenkins D J, Thorne M J, Camelon K, Jenkins A, Rao A V, Taylor R H, Thompson L U, Kalmusky J, Reichert R, Francis T (1982): Effect of processing on digestibility and the blood glucose response: a study of lentils. The American Journal of Clinical Nutrition, 36, 1093-1101
https://doi.org/10.1093/ajcn/36.6.1093
Jiménez Galindo José Cruz, Acosta Gallegos Jorge Alberto (2012): Caracterización de genotipos criollos de frijol Tepari (Phaseolus acutifolius A. Gray) y común (Phaseolus vulgaris L.) bajo temporal. Revista Mexicana de Ciencias Agrícolas, 3, 1565-1577
https://doi.org/10.29312/remexca.v3i8.1321
Julianti E., Rusmarilin H., Yusraini E. (2015): Functional and rheological properties of composite flour from sweet potato, maize, soybean, and xanthan gum. Journal of the Saudi Society of Agricultural Sciences, 30: 1–7.
Kaur Maninder, Singh Narpinder (2006): Relationships Between Selected Properties of Seeds, Flours, and Starches from Different Chickpea Cultivars. International Journal of Food Properties, 9, 597-608
https://doi.org/10.1080/10942910600853774
Kaur Maninder, Singh Narpinder (2007): A comparison between the properties of seed, starch, flour and protein separated from chemically hardened and normal kidney beans. Journal of the Science of Food and Agriculture, 87, 729-737
https://doi.org/10.1002/jsfa.2798
Marsh L.E., Davis D.W. (1985): Influence of high temperature on the performance of some Phaseolus species
at different development stages. Euphytica, 34: 431–439.
McCleary B.V. (2002): Measurement of resistant starch
by enzymatic digestion in starch and selected plant materials: collaborative study. Journal of AOAC International, 85: 1103–1111.
Mederos Y. (2006): Indicadores de la calidad en el grano de frijol (Phaseolus vulgaris L.). Cultivos Tropicales, 27: 55–62.
Mudryj Adriana N., Yu Nancy, Aukema Harold M. (2014): Nutritional and health benefits of pulses. Applied Physiology, Nutrition, and Metabolism, 39, 1197-1204
https://doi.org/10.1139/apnm-2013-0557
Muller F. M. (1967): Cooking quality of pulses. Journal of the Science of Food and Agriculture, 18, 292-295
https://doi.org/10.1002/jsfa.2740180707
Parsons Lawrence R., Howe Teresa K. (1984): Effects of water stress on the water relations of Phaseolus vulgaris and the drought resistant Phaseolus acutifolius. Physiologia Plantarum, 60, 197-202
https://doi.org/10.1111/j.1399-3054.1984.tb04564.x
Ramírez-Jiménez A.K., Reynoso-Camacho R., Mendoza-Díaz S., Loarca-Piña G. (2014): Functional and technological potential of dehydrated Phaseolus vulgaris L. flours. Food Chemistry, 161, 254-260
https://doi.org/10.1016/j.foodchem.2014.04.008
Sánchez-Arteaga H.M., Urías-Silvas J.E., Espinosa-Andrews H., García-Márquez E. (2015): Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris). CyTA-Journal
of Food, 13: 385–391.
Sefa-Dedeh S., Stanley D.W. (1979a): The relationship of microstructure of cowpeas to water absorption and dehulling properties. Cereal Chemistry, 56: 379–386.
Sefa-Dedeh S., Stanley D.W. (1979b): Textural implications of the microstructure of legumes. Food Technology, 33: 77–83.
Shimelis Emire Admassu, Rakshit Sudip Kumar (2005): Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia. LWT - Food Science and Technology, 38, 331-338
https://doi.org/10.1016/j.lwt.2004.07.002
Silva-Cristobal L., Osorio-Díaz P., Tovar J., Bello-Pérez L. A. (2010): Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja. CyTA - Journal of Food, 8, 7-14
https://doi.org/10.1080/19476330903119218
SZCZESNIAK NA S. (1975): GENERAL FOODS TEXTURE PROFILE REVISITED-TEN YEARS PERSPECTIVE. Journal of Texture Studies, 6, 5-17
https://doi.org/10.1111/j.1745-4603.1975.tb01114.x
Vindiola O.L., Seib P.A., Hoseney R.C. (1986): Accelerated development of the hard-to-cook state in beans. Cereal Foods World, 31: 538–552.
Wani I.A., Sogi D.S., Wani A.A., Gill B.S. (2015): Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Journal of the Saudi Society of Agricultural Sciences, 30: 1–9.
