Influence of temperature, water activity and time on cookability and color of a stored Rwandan dry bean (Phaseolus vulgaris) mixture

Author:

Edmister J.A.,Breene W.M.,Serugendo A.

Publisher

Elsevier BV

Subject

Horticulture,Insect Science,Agronomy and Crop Science,Food Science

Reference15 articles.

1. Texture measurement of individual cooked dry beans by a puncture test;Bourne;J. Food Sci.,1972

2. Adapting an experimental bean cooker for automatic recording;Burr;J. Food Sci.,1976

3. Cooking rates of dry beans as influenced by moisture content and temperature and time of storage;Burr;Food Technol.,1968

4. Development of a device for quantifying hard-to-cook phenomenon in cereal legumes;Chhinnan;Trans. Am. Soc. agric. Eng.,1985

5. A simple puncture test system;DeMan;J. Texture Studies,1982

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