A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage
- 30 April 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (3) , 691-695
- https://doi.org/10.1111/j.1365-2621.1987.tb06704.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
- The effect of solar drying and heating on the hardness of Phaseolus beans during storageJournal of Stored Products Research, 1986
- A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES? THE INFLUENCE OF STORAGE AND PROCESSINGJournal of Food Processing and Preservation, 1985
- Effect of Storage Conditions of Dry Bean Seeds (Phaseolus vulgaris L.) on Texture Profile Parameters After CookingJournal of Food Science, 1985
- Dry Processes to Retard Quality Losses of Beans (Phaseolus vulgaris) during StorageCanadian Institute of Food Science and Technology Journal, 1985
- Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinizationC R C Critical Reviews in Food Science and Nutrition, 1984
- The Cause of Reduced Cooking Rate in Phaseolus vulgaris Following Adverse Storage ConditionsJournal of Food Science, 1983
- Roasting of Navy Beans (Phaseolus vulgaris) by Particle-to-Particle Heat TransferJournal of Food Science, 1982
- STUDIES ON THE CHARACTERISTICS OF BLAC BEAN STARCHJournal of Food Science, 1979
- Physiological Roles of Peroxidase in Postharvest Fruits and VegetablesPublished by American Chemical Society (ACS) ,1977
- Enzymic Reactions in Foods of Low Moisture ContentPublished by Elsevier ,1963