pH, TEMPERATURE AND HYDRATION KINETICS OF FABA BEANS (VICIA FABA L.)-Reference-Cited by-同舟云学术

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pH, TEMPERATURE AND HYDRATION KINETICS OF FABA BEANS (VICIA FABA L.)

Published:2003-04 Issue:1 Volume:27 Page:9-20
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

HALADJIAN NANOR,FAYAD RIMA,TOUFEILI IMAD,SHADAREVIAN SOSSY,SIDAHMED MOATASIM,BAYDOUN ELIAS,KARWE MUKUND

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2003.tb00497.x/fullpdf

Reference31 articles.

1. Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.)

2. Water changes in canned dry peas and beans during heat processing

3. Physico-chemical characterization of stored black beans (Phaseolus vulgaris L.)

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1. Hydration and Fortification of Common Bean (Phaseolus vulgaris L.) with Grape Skin Phenolics—Effects of Ultrasound Application and Heating;Antioxidants;2024-05-18

2. Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process;Foods;2021-07-30

3. Ultrasound-assisted hydration with sodium bicarbonate solution enhances hydration-cooking of pigeon pea;LWT;2021-06

4. Modelling the Hydration kinetics of kidney beans (Phaseolus vulgaris) in sodium salts using Response surface methodology;Journal of Applied and Natural Science;2020-03-15

5. Broad Bean (Faba Bean);Pulses;2020

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