A detailed study on the cooking kinetics of fresh and hard to cook common beans (Phaseolus vulgaris L.): A case study on bean accessions of different market classes-Reference-Cited by-同舟云学术

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A detailed study on the cooking kinetics of fresh and hard to cook common beans (Phaseolus vulgaris L.): A case study on bean accessions of different market classes

Published:2024-11 Issue: Volume:381 Page:112186
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Tafiire Henry^ORCID,Wainaina Irene Njoki^ORCID,Lugumira Robert,An Nguyen T.H.^ORCID,Ogwok Patrick^ORCID,Grauwet Tara,Hendrickx Marc E.^ORCID

Funder

KU Leuven

Publisher

Elsevier BV

Reference41 articles.

1. Protein production: planet, profit, plus people?;Aiking;Am. J. Clin. Nutr.,2014

2. The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development;Aravindakshan;J. Food Eng.,2022

3. Genetic variability of cooking time in dry beans (Phaseolus vulgaris L.) related to seed coat thickness and the cotyledon cell wall;Bassett;Food Res. Int.,2021

4. Genetic diversity, inter-gene pool introgression and nutritional quality of common beans (Phaseolus vulgaris L.) from Central Africa;Blair;Theor. Appl. Genet.,2010

5. Defining and Identifying Crop Landraces;Camacho Villa,2005

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates;Foods;2024-08-09

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