Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy-Reference-Cited by-同舟云学术

Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy

Published:2021-06 Issue: Volume:298 Page:110495
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,Kinyanjui Peter Kahenya,Saeys Wouter,Sila Daniel Ndaka,Hendrickx Marc E.G.

Publisher

Elsevier BV

Subject

Food Science

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