EFFECT OF STORAGE-CONDITIONS OF DRY BEAN-SEEDS (PHASEOLUS-VULGARIS L) ON TEXTURE PROFILE PARAMETERS AFTER COOKING

被引：27

作者：

GARRUTI, RD ^{[1
]}

BOURNE, MC ^{[1
]}

机构：

[1] CORNELL UNIV,NEW YORK STATE AGR EXPT STN,GENEVA,NY 14456

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13013.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1067 / 1071

页数：5

共 26 条

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ANTUNES, PL
SGARBIERI, VC
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (06) : 1703 - 1706
[2] TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY PUNCTURE TEST
BOURNE, MC
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (05) : 751 - +
[3] COMPUTER-ASSISTED READOUT OF DATA FROM TEXTURE PROFILE ANALYSIS CURVES
BOURNE, MC
KENNY, JF
BARNARD, J
[J]. JOURNAL OF TEXTURE STUDIES, 1978, 9 (04) : 481 - 494
[4] TEXTURE PROFILE OF RIPENING PEARS
BOURNE, MC
[J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (02) : 223 - &
[5] BOURNE MC, 1967, FOOD TECHNOL, V21, pA17
[6] BRANDT MARGARET A., 1963, JOUR FOOD SCI, V28, P404, DOI 10.1111/j.1365-2621.1963.tb00218.x
[7] BURR H. K., 1968, Food Technology, V22, P336
[8] CIVILLE G V, 1973, Journal of Texture Studies, V4, P204, DOI 10.1111/j.1745-4603.1973.tb00665.x
[9] DEMEJIA EG, 1979, EFFECT VARIOUS CONDI
[10] FRIEDMAN HERMAN H., 1963, JOUR FOOD SCI, V28, P390, DOI 10.1111/j.1365-2621.1963.tb00216.x