✦ LIBER ✦

Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard-to-cook phenomenon

✍ Scribed by Kimondo E Ndungu; Mohammad N Emmambux; Amanda Minnaar

Book ID: 112135089
Publisher: John Wiley and Sons
Year: 2011
Tongue: English
Weight: 131 KB
Volume: 92
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.4683

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

HEAT TREATMENT: A PROCESS TO CONTROL THE

HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD-TO-COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris)

✍ M. R. MOLINA; M. A. BATEN; R. A. GOMEZ-BRENES; K. W. KING; R. BRESSANI 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 701 KB

The effect of drying conditions on the d

The effect of drying conditions on the development of the hard-to-cook defect in steam-treated cowpeas

✍ Nicole S. Affrifah; Manjeet S. Chinnan 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 818 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,