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Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization
Research article (Food Research International, 2023) · cited 26× · AI/ML
Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization
Summary
Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization is a scholarly article[1].
Key Facts
Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization. Retrieved May 24, 2026, from https://4ort.xyz/entity/bean-softening-during-hydrothermal-processing-is-greatly-limited-by-pectin-solubilization-rather-than-protein-denaturati
MLA“Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/bean-softening-during-hydrothermal-processing-is-greatly-limited-by-pectin-solubilization-rather-than-protein-denaturati.
BibTeX@misc{4ortxyz_bean-softening-during-hydrothermal-processing-is-greatly-limited-by-pectin-solubilization-rather-than-protein-denaturati_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization}}, year = {2026}, url = {https://4ort.xyz/entity/bean-softening-during-hydrothermal-processing-is-greatly-limited-by-pectin-solubilization-rather-than-protein-denaturati}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization — https://4ort.xyz/entity/bean-softening-during-hydrothermal-processing-is-greatly-limited-by-pectin-solubilization-rather-than-protein-denaturati (retrieved 2026-05-24)
