Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future-Reference-Cited by-同舟云学术

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Published:2019-06-18 Issue:4 Volume:18 Page:1135-1165
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Chigwedere Claire M.¹^ORCID,Njoroge Daniel M.²,Loey Ann M.¹,Hendrickx Marc E.¹

Affiliation:

1. Laboratory of Food Technology, Dept. of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe)KU Leuven Kasteelpark Arenberg 22, Box 2457 3001 Heverlee Belgium

2. Inst. of Food Bioresources TechnologyDedan Kimathi Univ. of Technology Private Bag, Dedan Kimathi Nyeri Kenya

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12461

Reference221 articles.

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4. Seed microstructure and its relationship to water uptake in isogenic lines and a cultivar of dry beans (Phaseolus vulgaris L.);Agbo G. N.;Food Structure,1987

5. STORAGE and HANDLING of BLACK BEANS

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