INFLUENCE OF PRE-SOAKING ON BLACK BEAN COOKING KINETICS

被引：21

作者：

SILVA, CAB ^{[1
]}

BATES, RP ^{[1
]}

DENG, JC ^{[1
]}

机构：

[1] UNIV FLORIDA,DEPT FOOD SCI & HUMAN NUTR,GAINESVILLE,FL 32611

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04472.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1721 / 1725

页数：5

共 20 条

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[7] INFLUENCE OF HEAT-TREATMENT ON QUALITY OF VEGETABLES - ORGANOLEPTIC QUALITY [J].

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TIMBERS, GE ;

STIER, EF .

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[8] ESTIMATING FOOD TEMPERATURES DURING VARIOUS PROCESSING OR HANDLING TREATMENTS [J].

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[9]

HOFF JD, 1966, REPORT 8 DRY BEAN RE, P39

[10]

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