Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties-Reference-Cited by-同舟云学术

Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties

Published:2021-03-05 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

PANTOJA ESPINOSA Dario Camilo¹,RODRÍGUEZ CORTINA Jader¹^ORCID,HERNÁNDEZ CARRIÓN María²,OSORIO MORA Oswaldo³

Affiliation:

1. Corporación Colombiana de Investigación Agropecuaria, Colombia

2. Universidad de los Andes, Colombia

3. Universidad de Nariño, Colombia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst32120.pdf

Reference42 articles.

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3. Effect of rewetting and drying on selected physical properties of Asontem cowpea variety;Ampah J.,2011

4. Physical properties of bambara groundnuts;Baryeh E. A.;Journal of Food Engineering,2001

5. Ocurrencia de tóxicos naturales en frijol colorado (Phaseolus vulgaris) y arveja (Pisum sativum): efecto del tiempo de almacenamiento y los tratamientos caseros;Bilbao-Reboredo T.;Revista Facultad Nacional de Agronomía,2000

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