Propriedades físicas e químicas de feijão comum preto, cultivar Iapar 44, após envelhecimento acelerado
Author:
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v25n1/a26v25n1.pdf
Cited by 6 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. Processing in different solutions to obtain dried beans with reduced cooking time;Innovative Food Science & Emerging Technologies;2023-12
2. Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.);Food Chemistry;2021-04
3. Genetic Studies on the Inheritance of Storage-Induced Cooking Time in Cowpeas [Vigna unguiculata (L.) Walp];Frontiers in Plant Science;2020-05-05
4. Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas;Plant Foods for Human Nutrition;2015-08-07
5. Electrical conductivity and mineral composition of the imbibition solution of bean seeds during storage;Ciência e Agrotecnologia;2012-04
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