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Feasibility and assessment of high temperature short time (HTST) processing on the quality characteristics of dry edible beans

Feasibility and assessment of high temperature short time (HTST) processing on the quality characteristics of dry edible beans

Kane, Karen Kay

Text (1992)

Part of Electronic Theses & Dissertations

Physical and chemical changes during preparation and cooking of dry edible beans

Physical and chemical changes during preparation and cooking of dry edible beans

Tittiranonda, Araya

Text (1984)

Part of Electronic Theses & Dissertations

A comparative study of the cooking qualities of Great northern & Michigan pea beans

A comparative study of the cooking qualities of Great northern & Michigan pea beans

Neidert, Marian A.

Text (1933)

Part of Electronic Theses & Dissertations

Effect of selected storage conditions on development of hard-to-cook phenomenon in dry beans

Effect of selected storage conditions on development of hard-to-cook phenomenon in dry beans

Dhahir, Jaffer S.

Text (1987)

Part of Electronic Theses & Dissertations

Extrusion cooking to produce nutritious bean products

Extrusion cooking to produce nutritious bean products

Nyombaire, George

Text (2007)

Part of Electronic Theses & Dissertations

Elucidating the genetic control and mechanisms of cooking time differences in dry bean

Elucidating the genetic control and mechanisms of cooking time differences in dry bean

Berry, Matthew (Graduate of Michigan State University)

Text (2018)

Part of Electronic Theses & Dissertations

Relationships between physicochemical properties and hard-to-cook phenomenon of dry common beans

Relationships between physicochemical properties and hard-to-cook phenomenon of dry common beans

Nakalema, Rosette

Text (2015)

Part of Electronic Theses & Dissertations