Use of thermophysical properties to characterize cooking trends of slow- and regular-darkening pinto beans ( <i>Phaseolus vulgaris</i> L.)-Reference-Cited by-同舟云学术

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Use of thermophysical properties to characterize cooking trends of slow- and regular-darkening pinto beans ( Phaseolus vulgaris L.)

Published:2024-09-09 Issue:1 Volume:22 Page:
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Baidhe Emmanuel¹^ORCID,Clementson Clairmont L.¹,Osorno Juan M.²^ORCID,Urrea Carlos³

Affiliation:

1. Department of Agricultural and Biosystems Engineering, North Dakota State University, Fargo, North Dakota, USA

2. Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA

3. Panhandle Research, Extension, and Education Center, University of Nebraska, Lincoln, Nebraska, USA

Funder

National Institute of Food and Agriculture

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2024.2399157

Reference31 articles.

1. Effect of moisture, bulk density and temperature on thermal conductivity of ground cocoa beans and ground sheanut kernels;Bart-Plange A.;Global Journal of Science Frontier Research,2012

2. Genetic variability of cooking time in dry beans (Phaseolus vulgaris L.) related to seed coat thickness and the cotyledon cell wall

3. Pinto Beans (Phaseolus vulgaris L.) as a Functional Food: Implications on Human Health

4. Investigating the Physical Properties of Corn Varieties

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