# Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing

> Research article (Innovative Food Science & Emerging Technologies, 2021) · cited 19× · AI/ML

**Wikidata**: [openalex:W4200386127](https://www.wikidata.org/wiki/openalex:W4200386127)  
**Source**: https://4ort.xyz/entity/influence-of-pulsed-electric-fields-pef-with-calcium-addition-on-the-texture-profile-of-cooked-black-beans-phaseolus-vul