INFLUENCE OF PROCESSING METHODOLOGY ON THE STRENGTH OF WASTEWATER FROM CANNING DRY BEANS
- 1 March 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2), 407-410
- https://doi.org/10.1111/j.1365-2621.1979.tb03799.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- EFFECT OF TYPE OF BEAN, SOAK TIME, CANNING MEDIA AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRITIONAL VALUE OF CANNED DRY BEANSJournal of Food Science, 1977
- EFFECT OF BLANCHING, EDTA AND NaHSO3 ON COLOR AND VITAMIN B6 RETENTION IN CANNED GARBANZO BEANSJournal of Food Science, 1977