Development of Rapid Methods of Soaking and Cooking Dry Beans PDF Download
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Author: Elsie Halstrom Dawson
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 60
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Book Description
As a step toward wider and improved use of an economical, nutritious food, the study reported here was undertaken. The principal objective was to develop basic methods of preparing dry beans that would save time, conserve nutritive value, and yield products of high acceptability. The varieties studied were pea, great northern, large lima, pinto, and red kidney beans.
Author: Elsie Halstrom Dawson
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 60
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Book Description
As a step toward wider and improved use of an economical, nutritious food, the study reported here was undertaken. The principal objective was to develop basic methods of preparing dry beans that would save time, conserve nutritive value, and yield products of high acceptability. The varieties studied were pea, great northern, large lima, pinto, and red kidney beans.
Author:
Publisher:
ISBN:
Category : Agricultural extension work
Languages : en
Pages : 1774
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 992
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Book Description
Author:
Publisher:
ISBN:
Category : Dried beans
Languages : en
Pages : 100
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1732
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Book Description
Author: American Society for Horticultural Science
Publisher:
ISBN:
Category : Fruit-culture
Languages : en
Pages : 888
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Book Description
Author: Alan D'Yarmett Freas
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1426
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Book Description
Author: American Society for Horticultural Science
Publisher:
ISBN:
Category :
Languages : en
Pages : 888
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Book Description
Author:
Publisher: Academic Press
ISBN: 0323140041
Category : Technology & Engineering
Languages : en
Pages : 558
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Book Description
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. - Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods - Suggested exercises at the end of each chapter provide students with needed experience in designing experiments - Extensive bibliographies of food science literature - Appendix of basic formulas and procedures
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 40
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Book Description
