id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-107	LEAHU, Ana; ROSU, Alice Iuliana	EFFECT OF SOAKING ON THE COOKING QUALITY AND COLOUR PARAMETERS OF COMMON BEANS (Phaseolus Vulgaris L.)	2016	8	.pdf	application/pdf	3546	173	56	However, both chroma and hue angle values of soaking beans had a small variation range, which showed that the colour differences were smaller in red Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIII, The colour changing from the different treatments soaking beans samples was measured by lightness values (L*), chroma index parameter (C*) and hue angle or coloration (H*) values.	cache/fens-107.pdf	txt/fens-107.txt