Effects of Soaking on the Cooking Time of Different Common Bean (Phaseolus Vulgaris L.) Varieties Grown in Kenya (original) (raw)
Composition, Soaking and Softening Characteristics of Some Kenyan Beans(Phaseolus vulgaris L.)
Nelson Ojijo
Food Science and Technology Research, 2000
View PDFchevron_right
Quantifying the Effects of Postharvest Storage and Soaking Pretreatments on the Cooking Quality of Common Beans (Phaseolus vulgaris )
Anselimo Makokha
Journal of Food Processing and Preservation, 2016
View PDFchevron_right
Hydration and culinary profile of improved common bean (Phaseolus vulgaris L) cultivars
Hilda Vasanthakaalam
Rwanda Journal of Agricultural Sciences, 2020
View PDFchevron_right
Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review
Ana Carolina Fernandes
… Journal of Food …, 2010
View PDFchevron_right
Physical and Cooking Properties of Two Varieties of Bio-Fortified Common Beans (Phaseolus Vulgaris. L) Grown in DR Congo
Daniel Sila
Food Science and Quality Management, 2018
View PDFchevron_right
EFFECT OF SOAKING ON THE COOKING QUALITY AND COLOUR PARAMETERS OF COMMON BEANS (Phaseolus Vulgaris L.)
Ana Leahu
View PDFchevron_right
Thermal treatment of common beans ( Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality
Irene Wainaina
Comprehensive Reviews in Food Science and Food Safety, 2021
View PDFchevron_right
Impact of Storage Conditions on the Physical Properties and Cooking Characteristics of Two Bean Varieties Grown in Kenya
Peter Kinyanjui
Food Science and Quality Management, 2015
View PDFchevron_right
Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi
Symon Mahungu
Frontiers in Sustainable Food Systems
View PDFchevron_right
Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties
Anselimo Makokha
Food Science & Nutrition, 2014
View PDFchevron_right
Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgarisL. var. Azufrado)
Jose Armando Ulloa
Journal of Chemistry, 2015
View PDFchevron_right
Changes in Physicochemical Properties of Dry Beans (Phaseolus vulgaris L.) during Long-Term Storage
Pedro Perez
Journal of Agricultural and Food Chemistry, 1997
View PDFchevron_right
Effect of line, soaking and cooking time on water absorption, texture and splitting of red kidney beans
A-Ali Nasirpour
Journal of Food Science and Technology-mysore
View PDFchevron_right
Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)
Jose Armando Ulloa
Food Technology and Biotechnology, 2015
View PDFchevron_right
Effect of Soaking on Polyphenol Content and Cooking Time of Kidney Beans (Phaseolus Vulgaris L)
Editor CSRL
View PDFchevron_right
Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking
JUSTICE MUNTHALI
Heliyon
View PDFchevron_right
Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)
Juliana Aparecida Correia Bento
Italian Journal of Food Science, 2021
View PDFchevron_right
Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean
nergiz guzel
Journal of Food Science and Technology-mysore
View PDFchevron_right
Influence of drying conditions and storage period, in the physical integrity and cooking time of beans
Moacir Cardoso Elias
View PDFchevron_right
Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans
William Kyamuhangire
International Journal of Food Sciences and Nutrition, 2008
View PDFchevron_right
Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans ( Phaseolus vulgaris L
Trust Beta
Lwt - Food Science and Technology, 2008
View PDFchevron_right
Soaking and cooking parameters of tepary beans: effects of cooking time and cooking temperature on hardness and activity of nutritional antagonists
Joseph Scheerens
Qualitas Plantarum Plant Foods for Human Nutrition, 1987
View PDFchevron_right
Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.)
Elad Tako
Journal of agricultural and food chemistry, 2016
View PDFchevron_right
Effect of phytate and storage conditions on the development of the ‘hard-to-cook’ phenomenon in common beans
Julio Santos
Journal of The Science of Food and Agriculture, 2007
View PDFchevron_right
Evaluation of culinary quality and antioxidant capacity for Mexican common beans (Phaseolus vulgaris L.) canned in pilot plant
José Gallegos-infante
View PDFchevron_right