A 'chemical coating' procedure for reducing the cooking time of split red gram and beans
Includes discussion; 3 tables; 7 ref.
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Main Authors: | , , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
1977
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Subjects: | AGS GLP, FOOD TECHNOLOGY, GRAIN LEGUMES, CHEMICAL REACTIONS, COOKING, TECHNOLOGIE ALIMENTAIRE, LEGUMINEUSE A GRAINS, TECNOLOGIA DE LOS ALIMENTOS, LEGUMINOSAS DE GRANO, REACTION CHIMIQUE, CUISSON, REACCIONES QUIMICAS, COCCION, |
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