Effect of Storage on the Biochemical Structure and Processing Quality of Adzuki Bean (Vigna angularis)-Reference-Cited by-同舟云学术

Effect of Storage on the Biochemical Structure and Processing Quality of Adzuki Bean (Vigna angularis)

Published:2007-01 Issue:1 Volume:23 Page:1-33
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Yousif A.M.,Kato J.,Deeth H.C.

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/87559120600865172

Reference134 articles.

1. Lumpkin, T.A. and McClary, D.C. 1994.Azuki Bean: Botany, Production and Uses, 157–180. CAB International. Wallingford United Kingdom

2. Breene, W.M. and Hardman, L.L. 1987.Anatomy of a specialty crop — The adzuki bean experience. A symposium on grain legumes as alternative crops, 67–77. University of Minnesota. Centre for Alternative Crops and Products

3. A Literature review ofPhaseolus angularis— the adsuki bean

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