A 'chemical coating' procedure for reducing the cooking time of split red gram and beans

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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Bibliographic Details
Main Authors: Narasimha, H.V., FAO, Rome (Italy). Agricultural Services Div. eng, FAO Expert Consultation on Grain Legume Processing eng 14 Nov 1977 Mysore (India), Desikachar, H.S.R.
Format: Texto biblioteca
Language:
Published: 1977
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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Summary:Includes discussion; 3 tables; 7 ref.

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