Evaluation of physico-chemical and sensory quality of frozen green grass pea (Lathyrus sativus L.)

International Journal of Food Science and Technology

Volumn 39, Issue 2, 2004, Pages 149-155

  Kmiecik, Waldemar ^a   Korus, Anna ^a   Lisiewska, Zofia ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Blanched; Chemical composition; Cooked; Degree of maturity; Raw

Indexed keywords

BLANCHED; COOKED; DEGREE OF MATURITY; RAW;

COMPOSITION; FERTILIZERS; HYDROCHLORIC ACID; PHYSICAL CHEMISTRY; PROTEINS; SEED; SOILS; SPECTROPHOTOMETERS; STARCH; SUGARS;

FOOD PRODUCTS;

FRAXINUS; LATHYRUS; LATHYRUS SATIVUS; PISUM SATIVUM;

EID: 1342283929     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.0950-5423.2003.00765.x     Document Type: Article

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