SEVERAL FACTORS AFFECTING COLOR, TEXTURE AND DRAINED WEIGHT OF CANNED DRY LIMA BEANS

被引：23

作者：

LUH, BS ^{[1
]}

WANG, C ^{[1
]}

DAOUD, HN ^{[1
]}

机构：

[1] UNIV CALIF,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12527.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：557 / 561

页数：5

共 9 条

[1]

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[2]

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[3]

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MCCREADY, RM ;

MCCOMB, EA .

[5] CALCIUM AND OXALATE IONS EFFECT ON TEXTURE OF CANNED APRICOTS [J].

MOHAMMAD.AA ;

LUH, BS .

RAAB, CA ;

LUH, BS ;

SCHWEIGERT, BS .

[7]

SWAIN T, 1962, CHEMISTRY FLAVONOID

[8]

SYN WL, 1965, FOOD TECHNOL, V19, P119

[9]

WHITE ED, 1970, 10TH DRY BEAN RES C, P47