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SOP for water absorption capacity and cooking time in beans

This standard operating procedure (SOP) describes the stages involved in the process of estimating the water absorption capacity and cooking time of bean grain samples, using a Mattson Bean Cooker

Main Authors: Manzano, Kelly Tatiana, Soto Betancourt, Fabricio, Gallego Castillo, Sonia
Format: Informe técnico
Language:Inglés
Published: 2025
Subjects:
beans
frijol
cooking methods
cocción
cooking quality
calidad de cocción
Online Access:https://hdl.handle.net/10568/172850
Summary:This standard operating procedure (SOP) describes the stages involved in the process of estimating the water absorption capacity and cooking time of bean grain samples, using a Mattson Bean Cooker

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