Indices of quality and maturity for different commercial sizes of pea seed for canning
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference26 articles.
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5. Composition and nutritional quality of pea (Pisum sativum, L.), faba bean (Vicia faba, L.spp minor) and Lentil (Lens culinaris) meals, protein concentrates and isolates;Bhatty;Qual. Plant-Plant Human Nutr.,1984
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1. Influence of enzymatic treatment on the nutritional and functional properties of pea flour;Food Chemistry;1998-09
2. Fruit and Vegetable Products;Handbook of Indices of Food Quality and Authenticity;1997
3. Variations of non-protein nitrogen in six Spanish legumes according to the extraction method used;Food Research International;1996-06
4. RELATIONSHIPS BETWEEN PHYSICAL-CHEMICAL COMPOSITION OF RAW PEAS AND SENSORY ATTRIBUTES OF CANNED PEAS;Journal of Food Quality;1996-04
5. Estimation of Protein and Mineral Availability in Green Peas as Affected by Antinutritive Factors and Maturity;LWT - Food Science and Technology;1996
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