A KINETIC INTERPRETATION OF TEXTURAL CHANGES IN BLACK BEANS DURING PROLONGED STORAGE

被引：22

作者：

AGUILERA, JM

BALLIVIAN, A

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06704.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：691 / +

页数：1

共 35 条

[1] ACKER LW, 1969, FOOD TECHNOL-CHICAGO, V23, P1257
[2] ROASTING OF NAVY BEANS (PHASEOLUS-VULGARIS) BY PARTICLE-TO-PARTICLE HEAT-TRANSFER
AGUILERA, JM
LUSAS, EW
UEBERSAX, MA
ZABIK, ME
[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (03) : 996 - &
[3] A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES - THE INFLUENCE OF STORAGE AND PROCESSING
AGUILERA, JM
STANLEY, DW
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1985, 9 (03) : 145 - 169
[4] DRY PROCESSES TO RETARD QUALITY LOSSES OF BEANS (PHASEOLUS-VULGARIS) DURING STORAGE
AGUILERA, JM
STEINSAPIR, A
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1985, 18 (01): : 72 - 78
[5] AGUILERA JM, 1986, UNPUB J STORED PROD
[6] BURR HK, 1968, FOOD TECHNOL, V22, P236
[7] DRAPRON R, 1972, ANN TECHNOL AGR, V21, P487
[8] ELIAS LG, 1982, ARCH LATINOAM NUTR, V32, P233
[9] EFFECT OF STORAGE-CONDITIONS OF DRY BEAN-SEEDS (PHASEOLUS-VULGARIS L) ON TEXTURE PROFILE PARAMETERS AFTER COOKING
GARRUTI, RD
BOURNE, MC
[J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (04) : 1067 - 1071
[10] Gonzalez de Mejia E, 1982, Arch Latinoam Nutr, V32, P258