Hydration kinetics of Carioca beans at different pHs-Reference-Cited by-同舟云学术

Hydration kinetics of Carioca beans at different pHs

Published:2018-10-28 Issue:8 Volume:41 Page:e12908
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Oladele Samouel Olugbenga¹²^ORCID,Osundahunsi Oluwatooyin F.³,Agbetoye Leo A. S.¹,Augusto Pedro E. D.²^ORCID

Affiliation:

1. Department of Agricultural and Environmental EngineeringFederal University of Technology Akure Ondo State Nigeria

2. Department of Agri‐food IndustryFood and Nutrition, Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba São Paulo Brazil

3. Department of Food Science and TechnologyFederal University of Technology Akure Ondo State Nigeria

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Tertiary Education Trust Fund

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12908

Reference33 articles.

1. Effect of salt solutions on the cooking time, nutritional and sensory characteristics of common beans (Phaseolus vulgaris)

2. WATER ABSORPTION and SWELLING IN DRY BEAN SEEDS

3. Neglecting legumes has compromised human health and sustainable food production

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

5. pH, TEMPERATURE AND HYDRATION KINETICS OF FABA BEANS (VICIA FABA L.)

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