Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.)-Reference-Cited by-同舟云学术

Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.)

Published:2020-11 Issue: Volume:284 Page:110056
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Wafula Elizabeth Nakhungu,Wainaina Irene Njoki,Buvé Carolien,Nguyen Nghia-Do-Trong,Kinyanjui Peter Kahenya,Saeys Wouter,Sila Daniel Ndaka,Hendrickx Marc

Funder

Jomo Kenyatta University of Agriculture and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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4. Structural characteristics of stored black beans (Phaseolus vulgaris L.);Berrios;Scanning,1998

5. Spp.) – model food legumes;Broughton;Plant Soil,2003

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