SPLIT PEELED BEANS: PREPARATION AND SOME PROPERTIES

Journal of Food Science

Volumn 38, Issue 3, 1973, Pages 496-498

  KON, S ^a   BROWN, A H ^a   OHANNESON, J G ^a   BOOTH, A N ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987290303     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1973.tb01465.x     Document Type: Article

References (12)

1. Cooking rates of dry beans as influenced by moisture content and temperature and time of storage
2. Vitamins and other nutrients. Evaluation of protein quality (biological method)
3. Assay of compounds with folic acid activity
4. Optimizing nutrient availability of legume food products
5. Quick cooking lima beans and other dry beans
6. Some studies on the production of precooded dehydrated beans