The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development

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The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development

Cited by 6 publications

References 40 publications

Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation

Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation

The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation

The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability

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