Canning of vegetable soybean: procedures and quality evaluations-Reference-Cited by-同舟云学术

Canning of vegetable soybean: procedures and quality evaluations

Published:2009-06 Issue:6 Volume:44 Page:1125-1130
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Mozzoni Leandro A.,Morawicki Rubén O.,Chen Pengyin

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.01929.x/fullpdf

Reference23 articles.

1. Properties of broad bean lipoxygenase;Al-Obaidy;Journal of Food Science,1981

2. Colorimetric method for the determination of lipoxygenase activity;Anthon;Journal of Agriculture and Food Chemistry,2001

3. A modified laboratory canning protocol for quality evaluation of dry bean (Phaseolus vulgaris L.);Balasubramanian;Journal of the Science of Food and Agriculture,2000

4. Technological and sensorial assay of soybean [Glycine max (L.) Merrill] canned at green stages and at harvest maturation stage;Barcelos;Ciencia e Tecnologia de Alimentos,1999

5. Quality improvement of canned mung bean (Vigna radiata) sprouts;Buescher;Journal of Food Science,1983

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