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

TEMPERATURE DEPENDENCE OF THE COOKING RATE OF DRY LEGUMES

Published:1977-03 Issue:2 Volume:42 Page:370-374
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

QUAST D. C.,SILVA S. D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb01501.x/fullpdf

Reference9 articles.

1. Brastemp Corporation, 1976 . (Manufacturer of gas ranges), Sao Paula, Brasil.

2. H.J. Morris, 1964 . Changes in cooking qualities of raw beans as influenced by moisture content and storage time . In "Seventh Research Conference on Dry Beans," Inthaca, NY (ARS 74-32).

3. D.G. Quast, 1976 . "Calculo da intensidade de esterilizacao e de cozimento de alimentos" (Calculation of the intensity of sterilization and cooking of foods). Instrucoes Tecnicas, Instituto de Tecnologia de Alimentos, Campinas, S.P., Brasil.In press.

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