Author:
Wainaina Irene,Kyomugasho Clare,Wafula Elizabeth,Sila Daniel,Hendrickx Marc
Reference24 articles.
1. Food Texture & viscosity: Concept and Measuremente;Bourne,2002
2. Bradford, K. J., Dahal, P., Van Asbrouck, J., Kunusoth, K., Bello, P., Thompson, J., & Wu, F. (2018). The dry chain: Reducing postharvest losses and improving food safety in humid climates. Trends in Food Science and Technology, 71(July 2017), 84–93. doi: 10.1016/j.tifs.2017.11.002.
3. Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage;Chen;Food Research International,2021
4. Texture measurement approaches in fresh and processed foods - A review;Chen;Food Research International,2013
5. Chigwedere, Claire M., Humerez Flores, J. N., Panozzo, A., Van Loey, A. M., & Hendrickx, M. E. (2019). Instability of common beans during storage causes hardening: The role of glass transition phenomena. Food Research International, 121(August 2018), 506–513. doi: 10.1016/j.foodres.2018.12.006.
Cited by
11 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