Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the Hard-To-Cook defect using near infrared spectroscopy

Publication date: Available online 15 January 2021Source: Journal of Food EngineeringAuthor(s): Wafula Elizabeth Nakhungu, Wainaina Irene Njoki, Buvé Carolien, Kinyanjui Peter Kahenya, Saeys Wouter, Sila Daniel Ndaka, Hendrickx Marc

Source: Journal of Food Engineering - January 16, 2021 Category: Food Science Source Type: research