Improvement in cooking quality of horse gram (Dolichos biflorus) by pre-soaking treatment with salt solution-Reference-Cited by-同舟云学术

Improvement in cooking quality of horse gram (Dolichos biflorus) by pre-soaking treatment with salt solution

Published:1981 Issue:2 Volume:31 Page:171-174
ISSN:0377-3205
Container-title:Qualitas Plantarum Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Kadam S. S.,Subramanyam P.,Jawale H. K.,Satwadhar P. N.,Jadhav S. J.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science,Plant Science,Food Science,Chemistry (miscellaneous),Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/BF01094041.pdf

Reference10 articles.

1. Association of Official Agricultural Chemists (1965) Official methods of analysis, 10th edn. Washington DC: AOAC

2. Bongirwar DR, Sreenivasan A (1977) Development of quick cooking peas. J Food Sci Technol 4:17?23

3. Bueno VC, Narsimha HV, Desikachar HSR (1980) Studies on the improvement of cooking quality of kidney bean (Phaseolus vulgaris). J Food Sci Technol 17:235?237

4. Chavan JK, Kadam SS, Ghonsikar CP, Salunkhe DK (1979) Removal of tannins and improvement of in vitro protein digestibility of sorghum seeds by soaking in alkali. J Food Sci 4:1319?1321

5. Iyer V, Salunkhe DK, Rockland LB (1980) Quick cooking beans (Phaseolus vulgaris L.): investigation on quality. Qual Plant Plant Foods Hum Nutr 30:31?44

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