Results 241 to 250 of about 66,426 (269)

Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.)

Food Chemistry, 2007
Montserrat Pujolà, Francesc Casañas
exaly  

BEAN-NUT POPPING BEANS

1999
EHLERS JEFFREY D, STERNER MARK H
openaire   +3 more sources

Rice Bean (red Bean)

2018
openaire   +1 more source

Physical and chemical attributes of defective crude and roasted coffee beans

Food Chemistry, 2005
Leandro Oliveira, Adriana Franca
exaly  

Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans

Food Chemistry, 2016
Moo-Yeol Baik
exaly  

Hard‐to‐cook phenomenon in common beans — A review

Critical Reviews in Food Science and Nutrition, 1993
Octavio Paredes-López, Cuauhtémoc Reyes-Moreno, O Paredes-López   +2 more
exaly  

Influence of roasting conditions on coloration of roasted cocoa beans

Journal of Food Engineering, 2006
Wiesława Krysiak
exaly  

Faba bean (Broad bean)

Abdel Rahman M. Tawaha, Samia Khanum, Abdel Razzaq Al-Tawaha   +2 more
openaire   +1 more source

Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels

Food Chemistry, 2014
Angela Marseglia, Luigi Palla, Augusta Caligiani   +2 more
exaly  

Bean Weevil in Faba Beans

2021
openaire   +1 more source