The effect of drying conditions on the development of the hard-to-cook defect in steam-treated cowpeas-Reference-Cited by-同舟云学术

The effect of drying conditions on the development of the hard-to-cook defect in steam-treated cowpeas

Published:2006-10 Issue:8 Volume:41 Page:867-877
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Affrifah Nicole S.,Chinnan Manjeet S.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01121.x/fullpdf

Reference37 articles.

1. Functional Properties of Raw and Heat Processed Cowpea (Vigna unguiculata, Walp) Flour

2. N.S. Affrifah (2004 ). Improving the textural properties and storage stability of cowpeas: process development and evaluation. PhD dissertation , University of Georgia, Athens, Georgia.

3. Heat-moisture Treatments of Cowpea Flour and Their Effects on Phytase Inactivation

4. STORAGE and HANDLING of BLACK BEANS

5. A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES? THE INFLUENCE OF STORAGE AND PROCESSING

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