Mechanistic understanding of the effect of sodium citrate soaking of red kidney beans on their cooking behaviour
Author:
Funder
Fonds Wetenschappelijk Onderzoek
KU Leuven
China Scholarship Council
Publisher
Elsevier BV
Subject
Food Science
Reference60 articles.
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Cited by 2 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. 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;Journal of Food Engineering;2024-11
2. Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior;Food Research International;2024-04
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