Effect of salt solutions on the cooking time, nutritional and sensory characteristics of common beans (Phaseolus vulgaris)

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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Laboratory methods for sensory evaluation of food

Elizabeth Larmond · 1977 · 984 citations

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POSSIBLE EFFECTS OF SEED COAT POLYPHENOLICS ON THE NUTRITIONAL QUALITY OF BEAN PROTEIN

L. G. Elías, D. G. DE FERNANDEZ, Ricardo Bressani · Journal of Food Science · 1979 · 148 citations

Agriculture, Food Science, Nutritional Sciences +16

EFFECTS OF SODIUM SALT SOLUTIONS ON THE CHEMICAL COMPOSITION AND MORPHOLOGY OF BLACK BEANS (Phaseolus vulgaris)

E. Varriano‐Marston, ELISA DE OMANA · Journal of Food Science · 1979 · 99 citations

Agriculture, Biochemistry, Food Science +13

Factors determining the composition and cookability of peas

Sante Mattson, E. Åkerberg, Erik Eriksson et al. · Acta Agriculturae Scandinavica · 1950 · 54 citations

Agriculture, Food Science, Plant Sciences +11