EFFECT OF VARIETY AND COOKING METHOD ON COOKING TIMES, THIAMINE CONTENT AND PALATABILITY OF SOYBEANS-Reference-Cited by-同舟云学术

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EFFECT OF VARIETY AND COOKING METHOD ON COOKING TIMES, THIAMINE CONTENT AND PALATABILITY OF SOYBEANS

Published:1976-11 Issue:6 Volume:41 Page:1330-1334
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PERRY AIKO K.,PETERS CHRISTINE R.,DUYNE FRANCES O.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb01164.x/fullpdf

Reference13 articles.

1. Effect of Cooking Upon the Thiamin Content of Foods

2. E.H. Dawson, J.C. Lamb, E.W. Toepfer, and H.W. Warren, 1952 . Development of rapid methods of soaking and cooking dry beans. Tech. Bull. No. 1051, U.S. Department of Agriculture, Washington, D.C.

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Thiamin, Riboflavin and Niacin Retention in Cooked Cowpeas as Affected by Kanwa Treatment;Journal of Food Science;1991-03

2. Bread like products from soybean-rice flour;Food / Nahrung;1990

3. Effect of cooking methods on the quality of lentils;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1986-04

4. Effect of soaking on the quality of lentil seeds;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1985-06

5. Quality Attributes and Retention of Selected B-Vitamins of Canned Faba Bean as Affected by Soaking Treatments;Journal of Food Science;1984-07

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