Study of some factors affecting water absorption by faba beans during soaking-Reference-Cited by-同舟云学术

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Study of some factors affecting water absorption by faba beans during soaking

Published:1995-01 Issue:3 Volume:53 Page:235-238
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kader Zakia M.Abdel

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. The influence of temperature on the absorption of water by seeds of Hordeum vulgare in relation to the temperature coefficient of chemical change;Brown,1912

2. Volume increase of wheat kernels accompanying absorption of liquid water

Cited by 34 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. Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties;Molecules;2023-07-15

2. Pulse flaking: Opportunities and challenges, a review;Comprehensive Reviews in Food Science and Food Safety;2022-03-13

3. Faba (Broad) Bean Production, Processing, and Nutritional Profile;Dry Beans and Pulses;2021-12-17

4. A review of nutritional profile and processing of faba bean ( Vicia faba L.);Legume Science;2021-10-28

5. Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris);Foods;2021-06-13

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