Cooking Quality and Losses of Phytic Acid, Calcium, Magnesium and Potassium of Lentils Soaked in Different Solutions
- 1 December 1989
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 22 (5) , 450-455
- https://doi.org/10.1016/s0315-5463(89)70595-2
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Relationship Between Phytic Acid and Cooking Quality in LentilCanadian Institute of Food Science and Technology Journal, 1989
- Removal of Phytate from Great Northern Beans (Phaseolus vulgaris L.) and Its Combined Density FractionJournal of Food Science, 1988
- Hard-to-cook defect in black beans. Soaking and cooking processesJournal of Agricultural and Food Chemistry, 1987
- A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES ?THE INFLUENCE OF STRUCTURE AND COMPOSITIONJournal of Food Biochemistry, 1985
- BROWNING OF LENTIL SEEDS, CONCOMITANT LOSS OF VIABILITY, AND THE POSSIBLE ROLE OF SOLUBLE TANNINS IN BOTH PHENOMENACanadian Journal of Plant Science, 1984
- COOKING QUALITY OF LENTILS GROWN IN THE CANADIAN PRAIRIESCanadian Journal of Plant Science, 1984
- Comparison of the Cooking Quality of Laird and Commercial Chilean Lentils Grown in the Canadian PrairiesCanadian Institute of Food Science and Technology Journal, 1983
- The Cause of Reduced Cooking Rate in Phaseolus vulgaris Following Adverse Storage ConditionsJournal of Food Science, 1983
- PHYTATE CONTENT AND ITS EFFECT ON COOKING QUALITY OF BEANSJournal of Food Processing and Preservation, 1981
- THE PHYTASE OF NAVY BEANS (Phaseolus vulgaris)Journal of Food Science, 1977