Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beans

International Journal of Food Science and Technology

Volumn 43, Issue 10, 2008, Pages 1786-1791

  Kmiecik, Waldemar ^a   Lisiewska, Zofia ^a   Słupski, Jacek ^a   Gȩbczyński, Piotr ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amino acids; Culinary treatment; Freezing; French bean

Indexed keywords

PHASEOLUS VULGARIS;

EID: 51649127199     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01702.x     Document Type: Article

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