Author:
OJIJO Olang'o N.K.,KIMURA Toshinori,KOAZE Hirozi
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference25 articles.
1. AOAC (1980). “Official Methods of Analysis.” 13th Ed., Association of Official Analytical Chemists, Washington, USA.
2. Bhatty, R.S., Nielsen, M.A. and Slinkard, A.E. (1983). Comparison of the cooking quality of laird and commercial Chilean lentils grown in the Canadian prairies. Can. Inst. Food Sci. Technol. J., 1, 104.
3. Del Valle, J.M., Aguilera, J.M. and Holberg, A.I. (1993). Modeling of bean hardening kinetics during storage. J. Food Proc. Preserv., 17, 119-137.
4. Despande, S.S. and Cheryan, M. (1986). Water uptake during cooking of dry beans (Phaseolus vulgaris L.). Qual. Plant. Plant Food Hum. Nutr., 36, 157-165.
5. Despande, S.S., Sathe, S.K. and Salunkhe, D.K. (1985). Dry beans of Phaseolus: A review, Part 3. Crit. Rev. Food Sci. Nutr., 21, 137-195.
Cited by
6 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