Dry Processes to Retard Quality Losses of Beans (Phaseolus vulgaris) during Storage-Reference-Cited by-同舟云学术

Dry Processes to Retard Quality Losses of Beans (Phaseolus vulgaris) during Storage

Published:1985-02 Issue:1 Volume:18 Page:72-78
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:

Aguilera J.M.,Steinsapir A.

Publisher

Elsevier BV

Subject

General Computer Science

Reference25 articles.

1. Aguilera, J.M. and Lusas, E.W., 1982. Interim Report ‘Process Development for Preparing Ingredients and Products from Pinto, Black and Navy Beans’. Research Agreement No. 59-2481-1-2-003-0 U.S. Department of Agriculture.

2. Roasting of navy beans (Phaseolus vulgaris) by particle-to-particle heat transfer;Aguilera;J. Food Sci.,1982

3. Official Methods of Analysis,1960

4. Texture measurement of individual cooked dry beans of the puncture test;Bourne;J. Food Sci.,1972

5. Effects on nutritional quality of food legumes from chemical changes through processing and storage;Bressani,1983

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