Cellular, Biological, and Physicochemical Basis for the Hard-To-Cook Defect in Legume Seeds

Critical Reviews in Food Science and Nutrition

Volumn 35, Issue 4, 1995, Pages 263-298

  Liu, Keshun ^a  

^a Jacob Hartz Seed Co Inc ^*  (Germany)

Author keywords

cell wall pectin; legume cookability; seed aging; storage; storage protein; texture

Indexed keywords

PECTIN; STARCH; VEGETABLE PROTEIN; WATER;

CELL WALL; CHEMISTRY; COOKING; HEAT; LEGUME; MEDICINAL PLANT; PHYSICAL CHEMISTRY; PLANT SEED; REVIEW; SCANNING ELECTRON MICROSCOPY; TIME; ULTRASTRUCTURE;

CELL WALL; CHEMISTRY, PHYSICAL; COOKERY; FABACEAE; HEAT; MICROSCOPY, ELECTRON, SCANNING; PECTINS; PLANT PROTEINS; PLANTS, MEDICINAL; SEEDS; STARCH; SUPPORT, U.S. GOV'T, NON-P.H.S.; TIME FACTORS; WATER;

EID: 0029340267     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408399509527702     Document Type: Article

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