EFFECT OF STORAGE TIME AND CONDITIONS ON THE HARD‐TO‐COOK DEFECT IN COWPEAS (Vigna unguiculata)
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3), 790-795
- https://doi.org/10.1111/j.1365-2621.1979.tb08503.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- EFFECTS OF SOAKING TIME AND COOKING CONDITIONS ON TEXTURE AND MICROSTRUCTURE OF COWPEAS (Vigna unguiculata)Journal of Food Science, 1978
- HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD‐TO‐COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris)Journal of Food Science, 1976
- INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris)Journal of Food Science, 1975
- SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS. Effects of Cooking on the Cellular Structure of Cotyledons in Rehydrated Large Lima BeansJournal of Food Science, 1974
- Pectic Substances of Dry Beans and Their Possible Correlation with Cooking TimeJournal of Food Science, 1968
- TECHNIQUES FOR THE PRESERVAATION OF THREE‐DIMENSIONAL STRUCTURE IN PREPARING SPECIMENS FOR THE ELECTRON MICROSCOPE*Transactions of the New York Academy of Sciences, 1951