Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect KU Leuven
Different mechanisms responsible for the development of the hard-to-cook defect in common beans during storage, their soaking behavior and softening during thermal treatment have been previously suggested. However, these mechanisms have not been sufficiently confirmed by direct molecular evidence. This research aimed at gaining a detailed mechanistic insight into changes occurring in Canadian wonder bean pectic polysaccharides during storage, ...