SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS. Effects of Cooking on the Cellular Structure of Cotyledons in Rehydrated Large Lima Beans-Reference-Cited by-同舟云学术

SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS. Effects of Cooking on the Cellular Structure of Cotyledons in Rehydrated Large Lima Beans

Published:1974-03 Issue:2 Volume:39 Page:342-346
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ROCKLAND LOUIS B.,JONES FRANCIS T.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb02890.x/fullpdf

Reference7 articles.

1. Evidence for a Protein Gel Structure Cross-linked by Metal Cations in the Intercellular Cement of Plant Tissue

2. Separation of plant cells with hexametaphosphate and the nature of intercellular bonding

3. L.B. Rockland, J.D. Heinrich, and K.J. Dornback, 1971 . Recent progress on the development of new and improved quick-cooking products from Lima and other dry beans. Proceedings, Tenth Dry Bean Research Conference. USDA, ARS 74-56.

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