Understanding Water Uptake from the Induced Changes Occurred During Processing: Chemistry of Pinto and Navy Bean Seed Coats
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910902718220
Reference35 articles.
1. Water imbibition by normal and hard soybeans
2. The outermost cuticle of soybean seeds: chemical composition and function during imbibition
3. The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.)
4. Understanding and Modifying Water Uptake of Seed Coats Through Characterizing the Glass Transition
5. Physicochemical and Structural Properties of Two Bean Varieties which Differ in Cooking Time and the HTC Characteristic
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