Quality aspects of moisture, soaking and blanching in dry bean processing

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Bibliographic Details
Main Author Uebersax, M.A
Format Book
LanguageEnglish
Published Washington, D.C. (USA) Food Processors Institute 1985
Subjects
ALIMENTOS
BLANCHIMENT
BLANCHING
BLANQUEO
CALIDAD
CONTENIDO DE HUMEDAD
DRIED PRODUCTS
FOOD TECHNOLOGY
FOODS
FRIJOL (PHASEOLUS)
HARICOT COMMUN
KIDNEY BEANS
MOISTURE CONTENT
PRODUCTOS SECOS
PRODUIT ALIMENTAIRE
PRODUIT SECHE
QUALITE
QUALITY
REMOJO
SOAKING
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
TENEUR EN EAU
TREMPAGE
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Cover

More Information
Bibliography:Q02
Q04
8873230
ISBN:0937774146
9780937774144