✦ LIBER ✦

EFFECT OF VARIETY AND COOKING METHOD ON COOKING TIMES, THIAMINE CONTENT AND PALATABILITY OF SOYBEANS

✍ Scribed by AIKO K. PERRY; CHRISTINE R. PETERS; FRANCES O. VAN DUYNE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF SPROUTING and COOKING OF SOYBE

✍ CHUAN HUAN WU; FAITH FENTON 📂 Article 📅 1953 🏛 Institute of Food Technologists 🌐 English ⚖ 408 KB

EFFECTS OF FOUR COOKING PRESSURES ON LOC

✍ ISABELLE TREFETHEN; KATHRYN CAUSEY; FAITH FENTON 📂 Article 📅 1951 🏛 Institute of Food Technologists 🌐 English ⚖ 333 KB

Effects of cooking methods on thiamin an

✍ Abdulrahman S. Al-Khalifa; Abdelbary A. Dawood 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 565 KB

COOKING LOSSES, TENDERNESS, PALATABILITY

✍ RUTH KEYS CLARK; FRANCES O. VAN DUYNE 📂 Article 📅 1949 🏛 Institute of Food Technologists 🌐 English ⚖ 641 KB

EFFECTS OF FOUR COOKING PRESSURES ON COM

✍ ISABELLE TREFETHEN; FAITH FENTON 📂 Article 📅 1951 🏛 Institute of Food Technologists 🌐 English ⚖ 360 KB

LOW WATTAGE MICROWAVE COOKING OF TOP ROU

✍ HELEN H. VORIS; FRANCES O. VAN DUYNE 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 708 KB