Relationship Between Cookability and Some Chemical and Physical Properties of Faba Beans (Vicia faba L.)
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (5) , 1695-1697
- https://doi.org/10.1111/j.1365-2621.1982.tb05014.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Hard‐to‐Cook Phenomenon in Beans: Effects of Accelerated Storage on Water Absorption and Cooking TimeJournal of Food Science, 1981
- The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein DenaturationCanadian Institute of Food Science and Technology Journal, 1981
- AMINO ACID, HEMAGGLUTININ AND TRYPSIN INHIBITOR LEVELS, AND PROXIMATE ANALYSES OF FABA BEANS (VICIA FABA) AND FABA BEAN FRACTIONSCanadian Journal of Animal Science, 1975
- Oil determination of oilseed. Gravimetric routine methodJournal of Oil & Fat Industries, 1955