✦ LIBER ✦

Hard-to-cook phenomenon in chickpeas (Cicer arietinumL): Effect of accelerated storage on quality

✍ Scribed by C. Reyes-Moreno; J. Okamura-Esparza; E. Armienta-Rodelo; R.M. Gómez-Garza; J. Milán-Carrillo

Book ID: 110258641
Publisher: Springer US
Year: 2000
Tongue: English
Weight: 77 KB
Volume: 55
Category: Article
ISSN: 1573-9104
DOI: 10.1023/a:1008106229189

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Hard-to-Cook Phenomenon in Beans: Effect

Hard-to-Cook Phenomenon in Beans: Effects of Accelerated Storage on Water Absorption and Cooking Time

✍ G. MICHAEL JACKSON; E. VARRIANO-MARSTON 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 627 KB

Effect of phytate and storage conditions

Effect of phytate and storage conditions on the development of the ‘hard-to-cook’ phenomenon in common beans

✍ Cileide Maria Medeiros Coelho; Cláudia de Mattos Bellato; Julio Cesar Pires Sant 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 148 KB 👁 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 ‘hard‐to‐cook’ phenomenon (HTC) and a reduction in the quality of the grains. HTC has been linked to the genotype,