Effect of cooking method on water absorption and ease of dehulling in preparation of African locust beans for iru
- Author
- OYEWOLE, O. B; ODUNFA, S. A
Univ. agriculture, Abeokuta 2240, Nigeria - Source
International journal of food science & technology. 1990, Vol 25, Num 4, pp 461-463, 3 p ; ref : 13 ref
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Absorption eau Afrique Cuisson Décorticage Influence Légumineuse Température Trempage Parkia biglobosa
- Keyword (en)
- Water absorption Africa Cooking Shelling Influence Legumes Temperature Soaking
- Keyword (es)
- Absorción agua Africa Cocción Descortezamiento Influencia Leguminosa Temperatura Remojo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19817918
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.1990.tb01104.x 
https://dx.doi.org/10.1111/j.1365-2621.1990.tb01104.x
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