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)
The aim of investigation was estimation of the influence of the initial seeds preparations i.e. soaking on cold and hot water and the parameters of cooking in combi-steamer on their hardness. The least hardness of seeds of pea was obtained after soaking in hot water and cooked in steam overheated to temperature 117 deg C and treated with steam in temperature 103 deg C
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