Thermal treatment of common beans ( Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality
Author:
Affiliation:
1. KU Leuven, Department of Microbial and Molecular Systems (M2S) Laboratory of Food Technology Leuven Belgium
2. Department of Food Science and Technology Jomo Kenyatta University of Agriculture and Technology (JKUAT) Nairobi Kenya
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12770
Reference192 articles.
1. Method 56–35. 01;AACC,2007
2. Effect of domestic processing on oligosaccharide content of some dry legume seeds
3. Effect of Infrared Heat Processing on Rehydration Rate and Cooking of Phaseolus vulgaris (Var. Pinto)
4. Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.)
5. Quantitative Descriptive Analysis of Common Bean (Phaseolus vulgaris L.) under Gamma Radiation
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