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ABSTRACT: The biochemical and functional properties of 2 hard‐to‐cook common bean cultivars (Phaseolus vulgaris, L.) were investigated after the extrusion process. Beans of BRS pontal and BRS grafite cultivars were milled and extruded at 150 °C, with a compression ratio screw of 3 : 1, 5‐mm die, and screw speed of 150 rpm. Extrudate flours were evaluated for water solubility (WS), water absorption...
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