Work

Water‐Holding Capacity in Hard‐to‐Cook Beans (Phaseolus vulgaris): Effect of pH and Ionic Strength

Year: 1989

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1989.tb07950.x

Authors: L. A. GARCIA‐VELA, D. W. STANLEY

Institution: University of Guelph

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2013295963

FWCI: 1.375

Cites: 5

Cited by: 37

Related to: 10