Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard-to-cook phenomenon
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4683/fullpdf
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3. Effect of phytate and storage conditions on the development of the hard-to-cook phenomenon in common beans;Coelho;J Sci Food Agric,2007
4. New dimensions in microstructure of food products;Aguilera;Trends Food Sci Technol,2000
5. A review of textural defects in cooked reconstituted legumes-the influence of structure and composition;Stanley;J Food Biochem,1985
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