Work

Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans ( Phaseolus vulgaris )

Year: 1981

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1981.tb04471.x

Authors: C. A. B. SILVA, R. P. BATES, J. C. DENG

Institution: University of Florida

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: W2083245448

FWCI: 0.417

Cites: 15

Cited by: 65

Related to: 10