Effect of storage on the biochemical structure and processing quality of adzuki bean (Vigna angularis)

Food Reviews International

Volumn 23, Issue 1, 2007, Pages 1-33

  Yousif, A M ^a   Kato, J ^b   Deeth, H C ^c  

^a DEAKIN UNIVERSITY   (Australia)

^b Hokkaido Tokachi Agricultural Experiment Station   (Japan)

^c UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Adzuki; Ann; Beans; Hard shell; Hard to cook; Hydration; Lignification; Pectinates; Seed structure; Starch gelatinisation; Storage

Indexed keywords

ENERGY STORAGE; FLAVONOIDS; FOOD STORAGE; GELATION; HYDRATES; PROTEINS; STARCH; TANNINS;

ADZUKI; BEANS; GELATINISATION; HARD SHELL; LIGNIFICATION; PECTINATES; SEED STRUCTURE;

HYDRATION;

VIGNA ANGULARIS;

EID: 33845391591     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559120600865172     Document Type: Article

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