Canned Dry Bean Quality as Influenced by High Temperature Short Time (HIST) Steam Blanching
- 1 September 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (5), 1318-1320
- https://doi.org/10.1111/j.1365-2621.1984.tb14978.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- EFFECT OF BLANCHING, EDTA AND NaHSO3 ON COLOR AND VITAMIN B6 RETENTION IN CANNED GARBANZO BEANSJournal of Food Science, 1977
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