A fast laboratory procedure to assess the hard-to-cook tendency of common bean varieties

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

J.R. Proctor, B.M. Watts · Canadian Institute of Food Science and Technology Journal · 1987 · 169 citations

Agriculture, Food Science, Food Analysis +13

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

Agriculture, Food Science, Plant Sciences +17

The Cause of Reduced Cooking Rate in <i>Phaseolus vulgaris</i> Following Adverse Storage Conditions

Peter Morley Bingham Jones, D. Boulter · Journal of Food Science · 1983 · 140 citations

Agriculture, Agronomy, Plant Sciences +14

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 · 112 citations

Agriculture, Food Science, Plant Sciences +17

LIGNIFICATION: EVIDENCE FOR A ROLE IN HARD-TO-COOK BEANS

M.J. Hincks, David Stanley · Journal of Food Biochemistry · 1987 · 84 citations

Life Sciences, Plant Biology, Plant Sciences +16