TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST-Reference-Cited by-同舟云学术

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TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST

Published:1972-09 Issue:5 Volume:37 Page:751-753
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BOURNE MALCOLM C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb02742.x/fullpdf

Reference9 articles.

1. Measure of Shear and Compression Components of Puncture Tests

2. H.J. Morris, 1963 . Cooking quality of dry beans. Proc. 6th Annual Dry Bean Conf., p. 11 . WURRD, USDA Albany, Calif.

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