The Flavor Of Fababeans As Affected By Heat And Storage
- 1 July 1977
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 10 (3), 181-184
- https://doi.org/10.1016/s0315-5463(77)73499-6
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The Estimation of Vicine in Fababeans by an Ultraviolet Spectrophotometric MethodCanadian Institute of Food Science and Technology Journal, 1976
- Lipoxygenase in Vicia faba minorPhytochemistry, 1974
- CHEMICAL COMPOSITION OF SOME FABA BEAN CULTIVARSCanadian Journal of Plant Science, 1974
- HORSEBEANS — A PROTEIN CROP FOR WESTERN CANADA?Canadian Journal of Plant Science, 1972
- Lipoxidase deactivation to improve stability, odor and flavor of full‐fat soy floursJournal of Oil & Fat Industries, 1969
- Rapid Preparation of Fatty Acid Esters from Lipids for Gas Chromatographic Analysis.Analytical Chemistry, 1966