A pilot‐scale dry bean canning and evaluation protocol-Reference-Cited by-同舟云学术

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A pilot‐scale dry bean canning and evaluation protocol

Published:2021-12-19 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Wang Weijia¹,Wright Evan M.¹,Uebersax Mark A.²,Cichy Karen¹³^ORCID

Affiliation:

1. Department of Plant Soil and Microbial Sciences Michigan State University East Lansing Michigan USA

2. Department of Food Science and Human Nutrition Michigan State University East Lansing Michigan USA

3. Sugarbeet and Bean Research Unit USDA‐ARS East Lansing Michigan USA

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16171

Reference61 articles.

1. Hard-to-cook defect in black beans: hardening rates, water imbibition and multiple mechanism hypothesis

2. The Sanilac pea bean‐its history, development and characteristics;Andersen A.;Quarterly Bulletin,1960

3. Methodological challenges in sensory characterization

4. Composition of Processed Dry Beans and Pulses

5. AAC Shock navy dry bean;Balasubramanian P. M.;Canadian Journal of Plant Science,2017

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2. Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches;Legume Science;2024-01-16

3. Registration of ‘USDA Diamondback’ slow‐darkening pinto bean;Journal of Plant Registrations;2024-01

4. Effect of retort processing, containers and motion types on digestibility of black beans (Phaseolus vulgaris L.) starch;International Journal of Food Science & Technology;2023-12-10

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