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Effects of Soaking Treatments and Cooking Upon Selected B-Vitamins and the Quality of Blackeyed Peas

โœ Scribed by S. M. KILGORE; W. A. SISTRUNK

Book ID
108805158
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
408 KB
Volume
46
Category
Article
ISSN
0022-1147

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โœ C. A. B. SILVA; R. P. BATES; J. C. DENG ๐Ÿ“‚ Article ๐Ÿ“… 1981 ๐Ÿ› Institute of Food Technologists ๐ŸŒ English โš– 830 KB

## ABSTRACT Soaking and cooking treatments: were evaluated to establish the relationship of various regimes to the development of cooked bean texture and flavor of black beans (__Phaseolus vulgaris__ L.). A salt combination soaking solution was most effective in promoting bean softening during cook