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The mechanism of sogginess. Influence of starch and accumulated nitrogenous compounds

1982

Bodin, B.

AGROVOC Keywords
alimentos boiling carbohydrate content chemicophysical properties composition contenido de carbohidratos cooking cuisson dicotiledoneas dicotyledons foods hortalizas legume nitrogen content procesamiento processing produit alimentaire solanaceae solanum solanum tuberosum teneur en azote teneur en glucides traitement tubiflorae vegetables
Bibliographic information
Rapport - Sveriges Lantbruksuniversitet, Institutionen foer Vaextodling (Sweden)
Issue 105 ISSN 0348-1034
Pagination
32 p.
Other Subjects
Coccion; Dicotyledone; Ebullicion; Propiedades fisico-quimicas; Contenido de nitrogeno; Water binding capacity / quality; Capacidad de fijacion del aqua / calidad; Capacite de liaison de l'eau / qualite; Cuisson a l'eau; Composicion; Propriete physico-chimique
Language
Swedish
Note
37 ref. Summary (En)
ISBN
91-576-1296-X
Type
Summary; Non-Conventional
1983-06-15
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