Effect of canning process on texture of Faba beans (Vicia Faba)

Food Chemistry

Volumn 106, Issue 1, 2008, Pages 310-314

  Revilla, I ^a   Vivar Quintana, A M ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Brine; Canning process; Pectin; Quality; Sensory analysis; Texture analysis

Indexed keywords

CHELATING AGENT;

ARTICLE; COOKING; FOOD ANALYSIS; FOOD PROCESSING; NONHUMAN; QUALITATIVE ANALYSIS; TEMPERATURE SENSITIVITY; VICIA FABA;

VICIA FABA;

EID: 34548278932     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.046     Document Type: Article

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