EVALUATION OF LENTIL TEXTURE MEASUREMENTS BY COMPRESSION TESTING
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2000.tb00298.x/fullpdf
Reference37 articles.
1. Effect of Infrared Heat Processing on Rehydration Rate and Cooking of Phaseolus vulgaris (Var. Pinto)
2. A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage
3. A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES? THE INFLUENCE OF STORAGE AND PROCESSING
4. A Quick Cooking Method for Broad Beans
5. Effect of tempering and end moisture content on the quality of micronized lentils
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