Modelling textural changes during the hydration process of red beans-Reference-Cited by-同舟云学术

Modelling textural changes during the hydration process of red beans

Published:1998-11 Issue:3 Volume:38 Page:341-352
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Abu-Ghannam Nissreen

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Interpretation of the force-deformation curves of soaked red kidney beans (Phaseolus vulgaris L.);Abu-Ghannam;International Journal of Food Science and Technology,1998

2. Hydration Kinetics of red kidney beans (Phaseolus vulgaris L.);Abu-Ghannam;Journal of Food Science,1997

3. Temperature dependence of the soaking and cooking rate of Faba bean (Vicia faba L.) Dal;Bera;Journal of Food Science and Technology,1990

4. Processing to improve quality of dehydrated precooked pinto beans;Cai;Journal of Food Science,1997

5. Food microstructure: an integrative approach;Davis;Food Microstructure,1982

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