Dry Pea (Pisum Sativum L.) Canning Quality as Influenced by Soak Time, Soak Solution, and Cultivar
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13318.x/fullpdf
Reference10 articles.
1. Effect of blanch treatment on quality attributes of canned dry Pinto and small and large lima beans;Davis;J. Food Sci.,1980
2. Influence of processing methodology on quality attributes of canned dry beans;Junek;J. Food Sci.,1980
3. Several factors affecting color, texture, and drained weight of canned dry Lima beans;Luh;J. Food Sci.,1975
4. Influence of cultivar, soak solution, blanch method, and brine composition on canned dry pea quality;McCurdy;J. Food Sci.,1983
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