𝔖 Bobbio Scriptorium
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PHYTATE CONTENT AND ITS EFFECT ON COOKING QUALITY OF BEANS

✍ Scribed by SAMUEL KON; DAVID W. SANSHUCK

Book ID
111339658
Publisher
John Wiley and Sons
Year
1981
Tongue
English
Weight
448 KB
Volume
5
Category
Article
ISSN
0145-8892

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## 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,