A Study on the Relationship between Cooking Properties of Adzuki Bean and Storage Conditions

Research English OPEN
Hayakawa, Isao; Breene, William M.; 早川, 功;
(1982)
  • Publisher: Kyushu University
  • Journal: 九州大学大学院農学研究院紀要, volume 27, issue 1/2, pages 83-88 (issn: 0023-6152)
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  • Subject: Adzuki bean | Storage conditions | Cooking
    mesheuropmc: food and beverages | otorhinolaryngologic diseases | technology, industry, and agriculture

Adzuki bean (Phaseolus angularis) has been used for many cooking purposes in Japan. The basic method for adzuki bean cooking is heating in the presence of moisture, it seems that the differences of moisture content between the beans before cooking and between cooking me... View more
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