✦ LIBER ✦

Protein insolubilization and thermal destabilization during storage as related to hard-to-cook defect in cowpeas

✍ Scribed by Liu, Keshun.; McWatters, Kay H.; Phillips, R. Dixon.

Book ID: 125505657
Publisher: American Chemical Society
Year: 1992
Tongue: English
Weight: 601 KB
Volume: 40
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf00024a028

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Mechanism of pectin changes during soaki

Mechanism of pectin changes during soaking and heating as related to hard-to-cook defect in cowpeas

✍ Liu, Keshun.; Phillips, R. Dixon.; McWatters, Kay H. 📂 Article 📅 1993 🏛 American Chemical Society 🌐 English ⚖ 577 KB

Hard-to-Cook Defect in Cowpeas: Storage-

Hard-to-Cook Defect in Cowpeas: Storage-Induced and Treatment-Induced Development

✍ KESHUN LIU; R. DIXON PHILLIPS; YEN-CON HUNG; ROBERT L. SHEWFELT; KAY H. McWATTER 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 773 KB

TEXTURE AND COLOUR CHANGES IN MEAT DURIN

TEXTURE AND COLOUR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL DENATURATION OF MUSCLE PROTEINS

✍ H. MARTENS; E. STABURSVIK; M. MARTENS 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 926 KB