Influence of pretreatment on cooking quality parameters of dry food legumes
- 1 January 1988
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 44 (2) , 135-142
- https://doi.org/10.1002/jsfa.2740440205
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Genetic and environmental variation in the seed size, protein, yield, and cooking quality of lentilsField Crops Research, 1985
- Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.)Journal of the Science of Food and Agriculture, 1983
- Cooking Quality of Faba BeansPublished by Springer Nature ,1982
- EFFECT OF MINERAL NUTRITION ON COOKING QUALITY OF LENTILSCanadian Journal of Plant Science, 1978