Evaluation of the amino acid content and sensory value of flageolet bean seeds (Phaseolus vulgaris L.) as affected by preprocessing methods before freezing

International Journal of Food Science and Technology

Volumn 45, Issue 5, 2010, Pages 1068-1075

  Słupski, Jacek ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amino acids; Common bean; Cooking; Freezing; Phaseolus vulgaris; Preprocessing

Indexed keywords

ACID CONTENT; COMMON BEAN; FROZEN STORAGE; PHASEOLUS VULGARIS; PRE-PROCESSING METHOD; PREPROCESSING; READY-TO-EAT; TEST PRODUCTS;

BLANCHING; FREEZING; MICROWAVE DEVICES; SEED; STOVES; SULFUR;

AMINO ACIDS;

PHASEOLUS VULGARIS;

EID: 77955585627     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02240.x     Document Type: Article

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