https://www.selleckchem.com/pr....oducts/sodium-pyruva
The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times.One of the most challenging problems with food-borne bioactive compounds is that there are commonly no cost-e
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