Relationships Between the Hard‐to‐Cook Phenomenon in Red Kidney Beans and Water Absorption, Puncture Force, Pectin, Phytic Acid, and Minerals
- 1 November 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (6), 1577-1583
- https://doi.org/10.1111/j.1365-2621.1984.tb12848.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- KINETICS OF THERMAL SOFTENING OF VEGETABLESJournal of Texture Studies, 1983
- EFFECT OF SOAKING TEMPERATURE ON COOKING AND NUTRITIONAL QUALITY OF BEANSJournal of Food Science, 1979
- EFFECTS OF SOAKING TIME AND COOKING CONDITIONS ON TEXTURE AND MICROSTRUCTURE OF COWPEAS (Vigna unguiculata)Journal of Food Science, 1978
- COOKING CHARACTERISTICS OF SOME GERMINATED LEGUMES: CHANGES IN PHYTINS, CA++, Mg++ AND PECTINSJournal of Food Science, 1978
- PHYTATE: REMOVAL FROM WHOLE DRY BEANS BY ENZYMATIC HYDROLYSIS AND DIFFUSIONJournal of Food Science, 1977