✦ LIBER ✦

PRODUCTION OF QUALITY QUICK-COOKING BEANS BY A COOKING/DEHYDRATION PROCESS

✍ Scribed by F. R. DEL VALLE; E. MARCO

Book ID: 111339817
Publisher: John Wiley and Sons
Year: 1988
Tongue: English
Weight: 426 KB
Volume: 12
Category: Article
ISSN: 0145-8892
DOI: 10.1111/j.1745-4549.1988.tb00069.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Development of quick-cooking dehydrated

Development of quick-cooking dehydrated pulses by high temperature short time pneumatic drying

✍ K. S. JAYARAMAN; V. K. GOPINATHAN; L. A. RAMANATHAN 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 478 KB

The preparation of quick-cooking dehydra

The preparation of quick-cooking dehydrated vegetables by high temperature short time pneumatic drying

✍ K. S. JAYARAMAN; V. K. GOPINATHAN; P. PITCHAMUTHU; P. K. VIJAYARAGHAVAN 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 497 KB

Chemical Treatment and Process Modificat

Chemical Treatment and Process Modification for Producing Improved Quick-Cooking Rice

✍ D. A. SMITH; R. M. RAO; J. A. LIUZZO; E. CHAMPAGNE 📂 Article 📅 1985 🏛 Institute of Food Technologists 🌐 English ⚖ 761 KB

Cooking-quality of broad-bean varieties

Cooking-quality of broad-bean varieties as influenced by some physicochemical measurements

✍ El-Saied, Hani M. ;El-Farra Abdel-Hamid, A. 📂 Article 📅 1981 🏛 Springer 🌐 English ⚖ 424 KB

PREPARATION OF QUICK-COOKING RICE PRODUC

PREPARATION OF QUICK-COOKING RICE PRODUCTS USING A CENTRIFUGAL FLUIDIZED BED

✍ R. A. CARLSON; R. L. ROBERTS; D. F. FARKAS 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 622 KB

Ohmic Cooking of Processed Meats and its

Ohmic Cooking of Processed Meats and its Effects on Product Quality

✍ G. Piette; M.L. Buteau; D. de Halleux; L. Chiu; Y. Raymond; H.S. Ramaswamy; M. D 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 433 KB