Hard-to-cook phenomenon in legumes

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Bibliographic Details
Published inFood reviews international Vol. 8; no. 2
Main Author El-Tabey Shehata, A.M. (University of Alexandria, Alexandria, Egypt)
Format Journal Article
LanguageEnglish
Published 1992
Subjects
CALIDAD
CHEMICOPHYSICAL PROPERTIES
COCCION
COOKING
CUISSON
FOOD PROCESSING
FOOD TECHNOLOGY
GRAINE
LEGUMES
LEGUMINEUSE
LEGUMINOSAS
LITERATURE REVIEWS
PHYSICOCHEMICAL PROPERTIES
PROPIEDADES FISICO-QUIMICAS
PROPRIETE PHYSICOCHIMIQUE
QUALITE
QUALITY
SEEDS
SEMILLA
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
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More Information
Bibliography:9305857
Q02
ISSN:8755-9129
1525-6103
DOI:10.1080/87559129209540938