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

✍ Scribed by Nicole S. Affrifah; Manjeet S. Chinnan

Book ID
108825939
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
818 KB
Volume
41
Category
Article
ISSN
0950-5423

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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,