Optimizing Mechanical, Moisture‐Based, and Enzymatic Pretreatments to Improve Dehulling Outcomes and Nutritional Quality in Four US Dry Bean Market Classes

Winter Graham, Karen Cichy, Jeffrey Swada

Open source

DOI: 10.1111/1750-3841.71342
Published: 2026-08
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71342,
  title = {Optimizing Mechanical, Moisture‐Based, and Enzymatic Pretreatments to Improve Dehulling Outcomes and Nutritional Quality in Four US Dry Bean Market Classes},
  author = {Winter Graham and Karen Cichy and Jeffrey Swada},
  year = {2026},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.71342},
  url = {https://doi.org/10.1111/1750-3841.71342}
}

RIS

TY  - JOUR
TI  - Optimizing Mechanical, Moisture‐Based, and Enzymatic Pretreatments to Improve Dehulling Outcomes and Nutritional Quality in Four US Dry Bean Market Classes
AU  - Winter Graham
AU  - Karen Cichy
AU  - Jeffrey Swada
PY  - 2026
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.71342
UR  - https://doi.org/10.1111/1750-3841.71342
ER  -

APA

Graham, W., Cichy, K., & Swada, J. (2026). Optimizing Mechanical, Moisture‐Based, and Enzymatic Pretreatments to Improve Dehulling Outcomes and Nutritional Quality in Four US Dry Bean Market Classes. Journal of Food Science. https://doi.org/10.1111/1750-3841.71342

Source records

crossref · retrieved 2026-09-26T13:30:05.966Z