AGRIS - International System for Agricultural Science and Technology

Effect of cooking method on the quality of lentils

1986

Moharram, Y.G. (Alexandria Univ. (Egypt). FFac. of Agriculture. Food Science and Technology Dept.) | Abou-Samaha, A.R. | El-Mahady, A.R.


Bibliographic information
Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung (Germany, F.R.)
Volume 182 Issue 4 ISSN 0044-3026
Pagination
pp. 307-310
Other Subjects
Quality/ chemicophysical properties; Coccion; Nutritional phenomena; Phenomene nutritionnel; Calidad/ propiedades fisico-quimicas; Fenomenos nutricionales; Qualite/ propriete physico-chimique
Language
English
Note
5 tables; 23 ref. Summaries (De, En)
Type
Summary

1987-08-15
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