A Quick Cooking Method for Broad Beans-Reference-Cited by-同舟云学术

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A Quick Cooking Method for Broad Beans

Published:1982-01 Issue:1 Volume:15 Page:75-77
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Al-Nouri F.F.,Siddiqi A.M.

Publisher

Elsevier BV

Subject

General Computer Science

Reference12 articles.

1. Activation and inhibition of broad bean lipoxygenase;Abbas,1977

2. Manufacture of soybean milk;Al-Kashtini,1971

3. Commercial Processing of Vegetables;Hanson,1975

4. Linoleic acid and trilinolein as substrates for soybean lipoxidase (S);Koch;Arch. Biochem. Biophys.,1958

5. Methods for Sensory Evaluation of Foods;Larmond,1970

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of Cooking Time in Pulses: A Review;Cereal Chemistry Journal;2017-01

2. The effect of diverse treatments on biophysical characteristics of red kidney beans;Legume Research - An International Journal;2016-08-11

3. Effect of water hardness on cooking characteristics of cowpea (Vigna unguiculata L. Walp) seeds;International Journal of Food Science & Technology;2007-06-29

4. Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.);LWT - Food Science and Technology;2006-09

5. The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans (Phaseolus vulgaris L.);Journal of Food Science;2003-06

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