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Comparison of the Cooking Quality of Laird and Commercial Chilean Lentils Grown in the Canadian Prairies

  • Published:1983-04 Issue:2 Volume:16 Page:104-110
  • 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:

Bhatty R.S.,Nielsen M.A.,Slinkard A.E.

Publisher

Elsevier BV

Subject

General Computer Science

Reference16 articles.

1. A quick cooking method for broad beans;Al-Nouri;Can. Inst. Food Sci. Tech. J.,1982

2. Chemical composition and protein characteristics of lentils;Bhatty;Can. J. Plant Sci.,1976

3. Composition, starch properties and protein quality of lentils.;Bhatty;Can. Inst. Food Sci. Tech. J.,1979

4. Use of automatic recording shear press in cooking studies of large dry lima beans (Phaseolus lunatus).;Binder;Food Tech.,1964

5. Studies of factors affecting cooking quality of yellow peas;Chernick;Can. J. Plant Sci.,1963

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