Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching

Food Chemistry

Volumn 83, Issue 1, 2003, Pages 69-74

  Song, Jae Yeun ^a,b   An, Gil Hwan ^b   Kim, Chul Jai ^a  

^a Sookmyung Women's University   (South Korea)

^b Chungnam National University   (South Korea)

Author keywords

Blanching; Chlorophyll; Greenness; Texture; Vegetable soybean

Indexed keywords

ASCORBIC ACID; CARBOHYDRATE; RIBOFLAVIN; THIAMINE;

ARTICLE; COLOR; CONTROLLED STUDY; FOOD STORAGE; FREEZING; NONHUMAN; NUTRIENT CONTENT; PROTEIN DEGRADATION; SOYBEAN; TEMPERATURE DEPENDENCE; VEGETABLE;

GLYCINE MAX;

EID: 0042666964     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00049-9     Document Type: Article

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