Hard-to-Cook Defect in Black Beans: The Effect of Soaking in Various Aqueous Salt Solutions-Reference-Cited by-同舟云学术

Hard-to-Cook Defect in Black Beans: The Effect of Soaking in Various Aqueous Salt Solutions

Published:1991-02 Issue:1-2 Volume:24 Page:60-67
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Garcia-Vela L.A.,del Valle J.M.,Stanley D.W.

Publisher

Elsevier BV

Subject

General Computer Science

Reference13 articles.

1. Hard-to-cook defect in black beans: Hardening rates, water imbibition and multiple mechanisms hypothesis;Aguilera;Submitted, Can. Inst. Food Sci. Technol. J.,1990

2. Soluciones salinas: Una tecnologia economica para la utilizacion del frijol comun (Phaseolus vulgaris) endurecido;De Leon,1987

3. Legumin and vicilin, storage proteins of legume seeds;Derbyshire;Phytochem.,1976

4. Protein denaturation and starch gelatinization in hard-to-cook beans;Garcia-Vela;J. Food Sci.,1989

5. Comparision of methods used to characterize water imbibition in hard-to-cook beans;Plhak;J. Food Sci.,1989

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