Hard‐to‐Cook Phenomenon in Beans: Effects of Accelerated Storage on Water Absorption and Cooking Time
- 1 May 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (3) , 799-803
- https://doi.org/10.1111/j.1365-2621.1981.tb15351.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD‐TO‐COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris)Journal of Food Science, 1976
- Physiological and Chemical Differences in Aged Seeds1Crop Science, 1968
- The Function of the Hilum in Some Papilionaceae in Relation to the Ripening of the Seed and the Permeability of the TestaAnnals of Botany, 1954