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Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking.
Zhu, Li; Che, Asanji Jean Claude; Kyomugasho, Clare; Chen, Dongyan; Hendrickx, Marc.
Afiliação
  • Zhu L; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address: li.zhu@kuleuven.be.
  • Che AJC; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address: Jeanclaudecheasanji@gmail.com.
  • Kyomugasho C; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address: clare.kyomugasho@kuleuven.be.
  • Chen D; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address: dongyan.chen2022@outlook.com.
  • Hendrickx M; KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address: marceg.hendrickx@kuleuven.be.
Food Res Int ; 173(Pt 2): 113377, 2023 11.
Article em En | MEDLINE | ID: mdl-37803715
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article