Relating consumer preferences to textural attributes of cooked beans: Development of an industrial protocol and microstructural observations-Reference-Cited by-同舟云学术

Relating consumer preferences to textural attributes of cooked beans: Development of an industrial protocol and microstructural observations

Published:2013-01 Issue:1 Volume:50 Page:88-98
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ghasemlou Mehran,Gharibzahedi Seyed Mohammad Taghi,Emam-Djomeh Zahra

Funder

University of Tehran

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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3. Modeling and optimization. I. Usability of response surface methodology;Baş;Journal of Food Engineering,2007

4. Physico-chemical characterization of stored black beans (Phaseolus vulgaris L.);Berrios;Food Research International,1999

5. Cooking quality of lentils: the role of structure and composition of cell walls;Bhatty;Journal of Agricultural and Food Chemistry,1990

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