Development of a Modified Mattson Bean Cooker Procedure Based on Sensory Panel Cookability Evaluation

Food texture and viscosity—concept and measurement,

Béatrice Conde‐Petit · LWT · 2003 · 657 citations

Nutrition, Food Physic, Rheology +3

Hard‐to‐Cook Phenomenon in Beans: Effects of Accelerated Storage on Water Absorption and Cooking Time

G. Michael Jackson, E. Varriano‐Marston · Journal of Food Science · 1981 · 146 citations

Food Chemistry, Accelerated Storage, Bean Moisture Content +12

Relationships Between the Hard‐to‐Cook Phenomenon in Red Kidney Beans and Water Absorption, Puncture Force, Pectin, Phytic Acid, and Minerals

Wilfredo Moscoso, Malcolm C. Bourne, L. F. HOOD · Journal of Food Science · 1984 · 110 citations

Food Chemistry, In Vitro Fermentation, Apparent Rate Constants +15

Cooking rates of dry beans as influenced by moisture content, temperature and time of storage

H. K. Burr · Food technology · 1968 · 90 citations

Moisture Content, Agricultural Economics, Food Engineering +3

The Cookability of Yellow Peas

Sante Mattson · Soil Science · 1948 · 71 citations

Yellow Peas, Botany, Sustainable Agriculture +5