TEMPERATURE DEPENDENCE OF HYDRATION RATE AND EFFECT OF HYDRATION ON THE COOKING RATE OF DRY LEGUMES-Reference-Cited by-同舟云学术

TEMPERATURE DEPENDENCE OF HYDRATION RATE AND EFFECT OF HYDRATION ON THE COOKING RATE OF DRY LEGUMES

Published:1977-09 Issue:5 Volume:42 Page:1299-1303
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

QUAST D. G.,SIL S. D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb14482.x/fullpdf

Reference7 articles.

1. TEMPERATURE DEPENDENCE OF THE COOKING RATE OF DRY LEGUMES

2. L.B. Rockland , 1966 . New quick-cooking dry Lima beans . In "Report of Eiehth Dry Bean Research Conference." Bellaire, MI CARS 74-41:

3. L.B. Rockland, 1964 . Effects of hydration in salt solutions on cooking rates of Lima beans . In "Seventh Research Conference on Dry Beans." Ithaca, NY(ARS 74-32).

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