Effects of Vacuum Hydration on the Incidence of Splits in Canned Kidney Beans (Phaseolus vulgaris)

Journal of Food Science

Volumn 50, Issue 5, 1985, Pages 1501-1502

  SASTRY, S K ^a,b   McCAFFERTY, F D ^a,b   MURAKAMI, E G ^a,b   KUHN, G D ^a,b  

^a Dept of Food Science ^*  (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987306798     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1985.tb10513.x     Document Type: Article

References (9)

1. Effect of blanch treatment on quality attributes of canned dry pinto and small and large Lima beans
2. Storage and processing quality of beans (Phaseolus vulgaris L.) harvested at the semi‐dry stage
3. Bean type and soaking conditions are important to quality of canned dry beans
4. Influence of processing methodology on quality attributes of canned dry beans
5. Harvest of dry beans in the pre‐dry stage of development: effect of yield on processed product quality
6. Quick‐cooking Lima and other dry beans
7. Effect of soaking treatment on the color and texture of dry quick‐cooking southernpeas