Hard-to-cook defect in black beans. Soaking and cooking processes-Reference-Cited by-同舟云学术

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Hard-to-cook defect in black beans. Soaking and cooking processes

Published:1987-07 Issue:4 Volume:35 Page:576-583
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hincks Michael J.,McCannel Anne,Stanley David W.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00076a034

Cited by 31 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. Study on activation energy and water adsorption behavior of adzuki beans under different soaking and cooking processing;Journal of Agriculture and Food Research;2024-07

2. Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior;Food Research International;2024-04

3. What makes the beans (Phaseolus vulgaris L.) soft: insights into the delayed cooking and hard to cook trait;Proceedings of the Indian National Science Academy;2022-05-02

4. Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition;Frontiers in Nutrition;2020-12-10

5. Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future;Comprehensive Reviews in Food Science and Food Safety;2019-06-18

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