Interpretation of the force deformation curves of soaked red kidney beans ( Phaseolus vulgaris L.)
Author:
Affiliation:
1. Department of Food Science, University College Dublin, Belfield, Dublin 4, Ireland
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1998.00215.x
Reference15 articles.
1. Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.)
2. Size, density, and hardshell in dry beans;Bourne M.C.;Food Technology,1967
3. A STUDY OF FORCE-COMPRESSION CONDITIONS ASSOCIATED WITH HARDNESS EVALUATION IN SEVERAL FOODS
4. Dry beans ofPhaseolus:A review. Part 3
5. New continuous production facility for processing ‘instant’ precooked beans;Dorsey W.R.;Food Technology,1961
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