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Effects of storage temperature and relative humidity on cooking time and moisture uptake of selected common bean (Phaseolus vulgaris L.) varieties grown in Ethiopia

Common beans (Phaseolus vulgaris L) are important legumes rich in nutrients. However, the defect to cook or hard-to-cook (HTC) defect is among the challenges of legume crops during storage. Hence, this study aimed to determine the effects of storage temperature and relative humidity (RH) on cooking...

Deskribapen osoa

Gorde:
Egile Nagusiak: Melese Mulu Abay, Getachew Neme Tolesa
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Taylor & Francis Group 2023-12-01
Saila:Cogent Food & Agriculture
Gaiak:
Awash Weten variety
common bean
cooking time
hard-to-cook defect
moisture uptake
Zoasha variety
Sarrera elektronikoa:https://www.tandfonline.com/doi/10.1080/23311932.2022.2163577
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