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...and its fate in the cooking pot: Effects of cooking on ethylenebisdithiocarbamate degradation to ethylene thiourea

Book ID
113148792
Publisher
Elsevier Science
Year
1975
Weight
240 KB
Volume
13
Category
Article
ISSN
0015-6264

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Effect of phytate and storage conditions
Effect of phytate and storage conditions on the development of the β€˜hard-to-cook’ phenomenon in common beans
✍ Cileide Maria Medeiros Coelho; ClΓ‘udia de Mattos Bellato; Julio Cesar Pires Sant πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 148 KB πŸ‘ 1 views

## Abstract Postharvest storage of beans (__Phaseolus vulgaris__ L.) can alter the color, texture, flavor and time required for cooking. These alterations have been associated with the β€˜hard‐to‐cook’ phenomenon (HTC) and a reduction in the quality of the grains. HTC has been linked to the genotype,