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Shortening ingot-holding time in the mold and the soaking pit

✍ Scribed by N. S. Roi; N. P. Svinolobov; E. M. Korkina; A. N. Chernetskii; S. N. Teteryadchenko

Publisher
Springer US
Year
1989
Tongue
English
Weight
144 KB
Volume
33
Category
Article
ISSN
0026-0894

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## Background: Cooking time decreases when beans are soaked first. however, the molecular basis of this decrease remains unclear. to determine the mechanisms involved, changes in both pectic polysaccharides and cell wall enzymes were monitored during soaking. two cultivars and one breeding line wer