Chemical and microstructural characterization of easy- and hard-to-cook Jack bean (Canavalia ensiformis (L.) DC.) collections
Author:
Funder
Lembaga Pengelola Dana Pendidikan
Publisher
Elsevier BV
Subject
Food Science
Reference53 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a review;Critical Reviews in Food Science and Nutrition;2024-07
2. Freeze-thaw procedure as an alternative method to reduce the cooking time of Jack bean (Canavalia ensiformis (L.) DC) while retaining its nutritional quality;LWT;2024-06
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