The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans (Phaseolus vulgaris L.)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12320.x/fullpdf
Reference24 articles.
1. Effect of Infrared Heat Processing on Rehydration Rate and Cooking of Phaseolus vulgaris (Var. Pinto)
2. A Quick Cooking Method for Broad Beans
3. Effect of tempering and end moisture content on the quality of micronized lentils
4. Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization Temperatures
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