Sensory and Nutritional Quality of Split Peas (Pisum Sativum) Stored up to 34 Y in Residential Storage-Reference-Cited by-同舟云学术

Sensory and Nutritional Quality of Split Peas (Pisum Sativum) Stored up to 34 Y in Residential Storage

Published:2010-04 Issue:3 Volume:75 Page:S162-S166
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Chapman J.S.,Jefferies L.K.,Pike O.A.

Publisher

Wiley

Subject

Food Science

Reference22 articles.

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2. Kinetics of thermal softening of six legumes during cooking;Anzaldua-Morales;J Food Sci,1996

3. Liquid chromatographic determination of vitamins B1 and B2 in foods. A collaborative study;Arella;Food Chem,1996

4. Environmental variables affect the hard-to-cook phenomenon of cowpea (Vigna unguiculata) seed;Arogba;Plant Food Hum Nutr,1999

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