Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans

By Nyakuni Geoffrey   Kikafunda Joyce   Muyonga John   Kyamuhangire William   Nakimbugwe Dorothy   Ugen Michael  

International Journal of Food Sciences and Nutrition, Vol. 59, Iss. 7-8, 2008-11 ,pp. : 652-659

Informa Healthcare

Access to resources Recommend Favorite

Nonenzymic browning reactions in boiled grape juice and its models during storage

By Bozkurt H.   Gogus F.   Eren S.  

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 89-93

Elsevier

Access to resources Recommend Favorite

Interaction of oxalic acid with divalent metals--calcium, magnesium and zinc--during the cooking of cowpea (Vigna unguiculata)

By Faboya O.O.P.   Aku U.U.  

Food Chemistry, Vol. 57, Iss. 3, 1996-11 ,pp. : 365-369

Elsevier

Access to resources Recommend Favorite

Functional characterization of flour of selected cowpea (Vigna unguiculata) varieties: canonical discriminant analysis

By Henshaw F.O.   McWatters K.H.   Akingbala J.O.   Hung Y.C.  

Food Chemistry, Vol. 79, Iss. 3, 2002-11 ,pp. : 381-386

Elsevier

Access to resources Recommend Favorite

Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional properties

By Aluko R.E.   Yada R.Y.  

Food Chemistry, Vol. 53, Iss. 3, 1995-01 ,pp. : 259-265

Elsevier

Access to resources Recommend Favorite