Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties

The objective of this study was to understand the factors that affect the hydration and cooking profiles of different bean varieties. During this study, nine bean varieties were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a subjective finger pressing test and an objective...

Descripción completa

Detalles Bibliográficos
Autores principales: Kinyanjui, Peter K, Njoroge, Daniel M, Makokha, Anselimo O, Christiaens, Stefanie, Ndaka, Daniel S, Hendrickx, Marc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4304561/
https://www.ncbi.nlm.nih.gov/pubmed/25650021
http://dx.doi.org/10.1002/fsn3.188

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4304561/
https://www.ncbi.nlm.nih.gov/pubmed/25650021
http://dx.doi.org/10.1002/fsn3.188

Ejemplares similares