Effects of Gamma‐Radiation on Cooking Quality and Sensory Attributes of Four Legumes

Journal of Food Science

Volumn 50, Issue 2, 1985, Pages 372-375

  RAO, V S ^a   VAKIL, U K ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985294410     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1985.tb13405.x     Document Type: Article

References (25)

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4. Quick‐cooking beans (Phaseolus vulgaris L.): 2
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8. Dependence of water absorption of wheat on protein content and degree of starch granule damage
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10. Simple procedures for reducing the cooking time of split red gram (Cajanus caian)
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12. Effect of gamma‐radiation on physico‐chemical characteristics of red gram (Caianus caian) starch
13. Lysinoalanine ‐ A toxic compound in processed proteinaceous foods
14. Studies on rheological and baking properties of irradiated Indian wheat
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18. Isolation, partial characterization and modification of the great northern bean (Phaseolus vulgaris L) starch
19. Extraction of oligosaccharides during cooking of whole soyabeans
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22. Chemical dosimetry using ferrous and ceric sulfates
23. Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.)