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Hardness of seeds of pea (Pisum sativum L.) cooked in the combi-steamer oven

2000

Borowski, J. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Inst. Towaroznawstwa i Oceny Jakosci Zywnosci) | Borowska, J. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Przetworstwa i Chemii Surowcow Roslinnych)

AGROVOC Keywords
agua calor chaleur cold composition globale eau firmeza firmness frio froid graine guisante heat peas pisum sativum pois proximate composition remojo seeds semilla soaking steaming trempage variedades varieties water
Bibliographic information
Biuletyn Naukowy. Uniwersytet Warminsko-Mazurski w Olsztynie (Poland)
Issue 8 ISSN 1640-1395
Pagination
pp. 151-158
Other Subjects
Variete; Fermete; Composicion aproximada; Vaporizacion; Etuvage
Language
Polish
Note
Summaries (En, Pl)
4 fig., 2 tables; 10 ref.
Translated Title
Twardosc nasion grochu (Pisum sativum L.) poddanych obrobce cieplnej w piecu konwekcyjno-parowym
Type
Summary; Conference
Conference
7. Scientific-Promotion Conference: Better Food, Olsztyn (Poland), 27 Jun 2000
2003-08-15
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