RELATIONSHIP BETWEEN THE PHYSICAL PROPERTIES OF DRIED BEANS AND THEIR TEXTURAL CHARACTERISTICS AFTER PROCESSING-Reference-Cited by-同舟云学术

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RELATIONSHIP BETWEEN THE PHYSICAL PROPERTIES OF DRIED BEANS AND THEIR TEXTURAL CHARACTERISTICS AFTER PROCESSING

Published:1982-06 Issue:2 Volume:13 Page:229-240
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

ANZALDUA-MORALES A.,BRENNAN J. G.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1982.tb01397.x/fullpdf

Reference12 articles.

1. A. ANZALDUA-MORALES, 1978 . Measurement of the Texture of Baked Beans . M.Sc Thesis , University of Reading.

2. TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST

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1. Effect of temperature on the physical, functional, and mechanical characteristics of hot-air-puffed amaranth seeds;Journal of Food Engineering;2006-10

2. Evaluation and standardisation of small-scale canning methods for small white beans (Phaseolus vulgaris L.) canned in tomato sauce;Journal of the Science of Food and Agriculture;2006

3. Effect of location and soaking treatments on the cooking quality of some chickpea breeding lines;International Journal of Food Science and Technology;2003-10

4. Effect of processing on water absorption and softening kinetics in chickpea (Cicer arietinum L) seeds;J SCI FOOD AGR;1998

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