Paste Particle and Bean Size as Related to Sweetened Azuki Paste Quality-Reference-Cited by-同舟云学术

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Paste Particle and Bean Size as Related to Sweetened Azuki Paste Quality

Published:1999-01 Issue:1 Volume:76 Page:122-128
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Baik Byung-Kee¹,Czuchajowska Zuzanna¹²

Affiliation:

1. Research associate and associate professor, respectively, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376.

2. Corresponding author. Phone: 509/335-8230. Fax: 509/335-4815. E-mail: bbaik@mail.wsu.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference2 articles.

1. Particle Size of Unsweetened Azuki Paste as Related to Cultivar and Cooking Time

Cited by 7 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. Effect of cooking treatment on the formation mechanism and physicochemical properties of mung bean (Vigna radiata L.) paste;Journal of Agriculture and Food Research;2024-06

2. Response Surface Analysis and Process Optimisation of adzuki bean (Vigna angularis) food paste production;Journal of Agriculture and Food Research;2023-12

3. Effect of compositions on physicochemical properties and rheological behavior of gelatinized adzuki-bean cake (Yokan);LWT;2022-10

4. Tropospheric ozone pollution reduces the yield of African crops;Journal of Agronomy and Crop Science;2019-11-13

5. Effect of cooking conditions on quality of sweetened adzuki an;INT J AGR BIOL ENG;2014

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