Water sorption and cooking time of red kidney beans (...

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International Journal of Food Science & Technology 2017 / 07

Water sorption and cooking time of red kidney beans ( Phaseolus vulgaris L.): part II - mathematical models of water sorption

Jian, Fuji, Jayas, Digvir S., Fields, Paul G., White, Noel D.G.
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13525
Date:
July, 2017
File:
PDF, 413 KB
english, 2017
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