TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY PUNCTURE TEST

[1] BOURNE M. C, 1966, FOOD TECHNOL, V20, P170

[2] BOURNE MC, 1967, FOOD TECHNOL-CHICAGO, V21, P335

[3] MEASURE OF SHEAR AND COMPRESSION COMPONENTS OF PUNCTURE TESTS [J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (02) : 282 - +

[4] BURR H. K., 1968, Food Technology, V22, P336

[5] MORRIS HJ, 1963, 6TH ANN DRY BEAN C L, P11

[6] MORRIS HJ, 1964, 7 US DEP AGR RES C D, P37

[7] OURECKY DK, 1968, P AM SOC HORTIC SCI, V93, P317

[8] PROCTOR BE, 1956, FOOD TECHNOL-CHICAGO, V10, P344

[9] VOISEY P W, 1971, Journal of Texture Studies, V2, P96, DOI 10.1111/j.1745-4603.1971.tb00276.x

[1] BOURNE M. C, 1966, FOOD TECHNOL, V20, P170

[2] BOURNE MC, 1967, FOOD TECHNOL-CHICAGO, V21, P335

[3] MEASURE OF SHEAR AND COMPRESSION COMPONENTS OF PUNCTURE TESTS [J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (02) : 282 - +

[4] BURR H. K., 1968, Food Technology, V22, P336

[5] MORRIS HJ, 1963, 6TH ANN DRY BEAN C L, P11

[6] MORRIS HJ, 1964, 7 US DEP AGR RES C D, P37

[7] OURECKY DK, 1968, P AM SOC HORTIC SCI, V93, P317

[8] PROCTOR BE, 1956, FOOD TECHNOL-CHICAGO, V10, P344

[9] VOISEY P W, 1971, Journal of Texture Studies, V2, P96, DOI 10.1111/j.1745-4603.1971.tb00276.x