Hydration, Blanching and Thermal Processing of Dry Beans-Reference-Cited by-同舟云学术

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Hydration, Blanching and Thermal Processing of Dry Beans

Published:2012-10-10 Issue: Volume: Page:129-154
ISSN:
Container-title:Dry Beans and Pulses Production, Processing and Nutrition
language:
Short-container-title:

Author:

Matella Norman J.,Mishra Dharmendra K.,Dolan Kirk D.

Publisher

Blackwell Publishing Ltd.

Reference79 articles.

1. Effect of domestic processing on oligosaccharide content of some dry legume seeds;Abdel-Gawad;Food Chem,1993

2. Effect of dehulling/soaking on the chemical, functional and anti-nutritional contents of three varieties of beans;Abiodun;Nutr Food Sci,2011

3. The application of Peleg's equation to model water absorption during soaking of red kidney beans (Phaseolus vulgaris L.);Abu-Ghannam;J Food Eng,1997

4. Effects of soaking and cooking on the texture of beans (Phaseolus vulgaris);Aguirre-Terrazas;Revista Espanola de Ciencia y Tecnologia de Alimentos,1992

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Processing and Quality Evaluation of Canned Dry Beans;Dry Beans and Pulses;2021-12-17

2. The effects of blanching on composition and modification of proteins in navy beans (Phaseolus vulgaris);Food Chemistry;2021-06

3. Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook;Comprehensive Reviews in Food Science and Food Safety;2021-01-06

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