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デジタル記事
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- 要約等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 methods have influence on the qualities of cooking products. But there is a general complaint about the poor cooking properties of these beans. Since the cooking properties depend, both on the moisture contents of bean before cooking and the cooking method. This investigation deals with the effect of storage conditions like relative humidity and temperature in the containe...
- 件名Adzuki bean Storage conditions Cooking
- 関連情報九州大学農学部紀要 || 27(1/2) || p83-88 Journal of the Faculty of Agriculture, Kyushu University || 27(1/2) || p83-88 http://www.agr.kyushu-u.ac.jp/
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