Color Degradation of Beans During Storage
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910500473921
Reference19 articles.
1. Phytate Reduction in Brown Beans (Phaseolus vulgaris L.)
2. Hard-to-Cook Phenomenon in Beans: Effects of Accelerated Storage on Water Absorption and Cooking Time
3. Effect of Storage Conditions and Chemical Treatments on Firmness, in Vitro Protein Digestibility, Condensed Tannins, Phytic Acid and Divalent Cations of Cooked Black Beans (Phaseolus vulgaris)
4. INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris)
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