Physico-chemical characterization of stored black beans (Phaseolus vulgaris L.)

Food Research International

Volumn 32, Issue 10, 1999, Pages 669-676

  Berrios, Jose De J ^a   Swanson, Barry G ^b   Adeline Cheong, W ^b  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Black beans; Cooking time; Electrophoresis; Germination; Hard to cook; Hardshell; Phaseolus vulgaris L.; Proximate composition; Solids loss; Water absorption

Indexed keywords

ABSORPTION; ATMOSPHERIC PRESSURE; BEAN; COOKING; ELECTROPHORETIC MOBILITY; FOOD PRESERVATION; FOOD STORAGE; FREEZING; GERMINATION; GLOBULIN G1; HUMIDITY; HYDRATION; HYPOBARIC FOOD PRESERVATION; MOISTURE; PHASEOLUS VULGARIS; QUALITY CONTROL;

EID: 0033506810     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00144-1     Document Type: Article

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