salt black bean

EFFECTS OF SODIUM SALT SOLUTIONS ON THE CHEMICAL COMPOSITION AND MORPHOLOGY OF BLACK BEANS (Phaseolus vulgaris)Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans (Phaseolus vulgaris)Hard-to-cook defect in black beans: the effect of soaking in various aqueous salt solutions.Hard-to-cook defect in black beans: the contribution of proteins to salt soaking effectsSODIUM BICARBONATE AND THE MICROSTRUCTURE, EXPANSION AND COLOR OF EXTRUDED BLACK BEANSSalt enhances the mutagenicity of nitrosated black beansThe effect of cooking with kanwa alkaline salt on the chemical composition of black beans (Phaseolus vulgaris).Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.).Influence of Pre‐Soaking on Black Bean Cooking KineticsHealth-care salt black bean containing Chinese herbal formulations and production process thereof