EFFECTS OF MODIFIED PROCESSING PROCEDUFiES ON QUALITY OF SOUTHERN CROWDER PEAS
- 1 January 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (1) , 126-128
- https://doi.org/10.1111/j.1365-2621.1980.tb03886.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- EFFECTS OF MATURITY, SOAKING TREATMENT AND COOKING METHOD ON THE QUALITY AND MINERAL CONTENT OF SOUTHERN PEASJournal of Food Science, 1979
- Review—Vitamin C losses from peas during blanching in waterFood Chemistry, 1978
- EVALUATION OF FACTORS INFLUENCING VARIABILITY OF ACIDIFIED CANNED PIMIENTOSJournal of Food Science, 1978
- TEMPERATURE DEPENDENCE OF HYDRATION RATE AND EFFECT OF HYDRATION ON THE COOKING RATE OF DRY LEGUMESJournal of Food Science, 1977
- SEVERAL FACTORS AFFECTING COLOR, TEXTURE AND DRAINED WEIGHT OF CANNED DRY LIMA BEANSJournal of Food Science, 1975