Quality attributes of vegetable soybean as a function of boiling time and condition-Reference-Cited by-同舟云学术

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Quality attributes of vegetable soybean as a function of boiling time and condition

Published:2009-11 Issue:11 Volume:44 Page:2089-2099
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Mozzoni Leandro A.,Chen Pengyin,Morawicki Ruben O.,Hettiarachchy Navam S.,Brye Kristofor R.,Mauromoustakos Andy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02038.x/fullpdf

Reference38 articles.

1. Blanch time and cultivar effects on quality of frozen and stored corn and broccoli;Barrett;Journal of Food Science,2000

2. Purified ferritin and soybean meal can be sources of iron for treating iron deficiency in rats;Beard;Journal of Nutrition,1996

3. Heat inactivation of trypsin inhibitor in fresh green soybeans and physiological responses of the rats fed the beans;Collins;Journal of Food Science,1980

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