✦ LIBER ✦

VITAMIN RETENTION IN BEAN PRODUCTS: COOKED, CANNED AND INSTANT BEAN POWDERS

✍ Scribed by CHARLOTTE FUNG MILLER; D. G. GUADAGNI; S. KON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF GERMINATION, COOKING, AND CANN

✍ M. M. TABEKHIA; B. S. LUH 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 407 KB

Variation of Vitamin Concentration and R

✍ J. P. VAN BUREN; C. Y. LEE; L. M. MASSEY JR. 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 529 KB

EFFECT OF BLANCHING, EDTA AND NaHSO3 ON

✍ H. N. DAOUD; B. S. LUH; M. W. MILLER 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 479 KB

Vitamin Retention, Color and Texture in

✍ O. S. ABOU-FADEL; L. T. MILLER 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 570 KB

Quality Attributes and Retention of Sele

✍ C. L. LU; K. H. HSU; L. A. WILSON 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 484 KB

CONSERVING VITAMIN C BY VARYING CANNING

✍ EMMA J. THIESSEN 📂 Article 📅 1949 🏛 Institute of Food Technologists 🌐 English ⚖ 747 KB