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Full-Text Articles in Food Chemistry
Some Factors Affecting The Cooking Quality Of The Pea And Great Northern Types Of Dry Beans, Edna B. Snyder
Some Factors Affecting The Cooking Quality Of The Pea And Great Northern Types Of Dry Beans, Edna B. Snyder
Nebraska Agricultural Experiment Station: Historical Research Bulletins
Dry beans of the Great Northern and pea-bean type from Nebraska and several other bean-producing states were studied to determine the factors affecting the cooking quality. A standard cooking procedure with distilled water was used to disclose differences in cooking quality, and the percentage of beans too hard for table use was determined for each cooked portion. The factors studied were: soaking, including time and temperatures; storage, including time and storage conditions; age; size; place of origin; effect of chemical solutions; and the composition of the seed coat. The chemical solutions used were hydrochloric and acetic acids in different concentrations; …
A Study Of Methods Of Determining The Rate Of Acid Hydrolysis Of Wheat Gluten, Angus V. Henrickson
A Study Of Methods Of Determining The Rate Of Acid Hydrolysis Of Wheat Gluten, Angus V. Henrickson
University of the Pacific Theses and Dissertations
Because of the nutritious value of sodium glutamate and its meat-Like flavor, won 18 very pleasing to most people, and hence Its demand if it were properly promoted, and because of the abundance of protein in accessible form for its manufacture, it is only reasonable to assume that if too optimum continuous of protein hydrolysis were found, tho manufacturing metnous could be made a.highly successful enterprise.