Chemical and microstructural evaluation of ‘hard-to-cook’ phenomenon in legumes (pinto bean and small-type lentil)
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02697.x/fullpdf
Reference30 articles.
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3. Changes in the biochemical and functional properties of the extruded hard-to-cook cowpea (Vigna unguiculata L. Walp);Batista;International Journal of Food Science and Technology,2010
4. Composition and quality of lentil (Lens culinaris);Bhatty;Canadian Institute of Food Science and Technology Journal,1988
5. Comparisons of good and poor cooking lentils;Bhatty;Journal of Agricultural and Food Chemistry,1995a
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