Effect of salt solutions on the cooking time, nutritional and sensory characteristics of common beans (Phaseolus vulgaris)-Reference-Cited by-同舟云学术

Effect of salt solutions on the cooking time, nutritional and sensory characteristics of common beans (Phaseolus vulgaris)

Published:1992-01 Issue:2 Volume:25 Page:131-136
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

de León L.F.,Elías L.G.,Bressani R.

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Official Methods of Analysis;AOAC,1970

2. Official Methods of Analysis;AOAC,1975

3. Diseños Experimentales;Cochran,1957

4. Efecto de los Iones Na (Sodio) y K (Potasio) sobre el Tiempo de Cocción y las Características de Transferencia de Calor en Enlatados de Frijol (Phaseolus vulgaris) Endurecido, Elaborados a Nivel Industrial;Coyoy Gonzalez,1987

5. Soluciones Salinas: Una Tecnología Económica para la Utilización del Frijol Común (Phaseolus vulgaris) Endurecido;De León,1987

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