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Evaluation of Cooking Quality Characteristics of Advanced Clones and Potato Cultivars
Advanced Clones Potato Cultivars
2016/5/31
For determination of cooking quality characteristics of advanced clones and potato cultivars, this experiment was conducted to determine the quality characteristics on the three advanced clones (39700...
Effects of Irradiation on Protein Electrophoretic Properties, Water Absorption and Cooking Quality of Dry Bean and Chickpea
gamma-irradiation chickpea dry bean
2009/6/18
Effects of gamma-irradiation at doses of 1, 5, 10 kGy on electrophoretic patterns of insoluble proteins, water absorption properties and cooking quality of dry bean and chickpea samples were investiga...
Physico-Chemical Characteristics, Cooking Quality and Sensory Attributes of Microwave Cooked Rice Varieties
amylose gel consistency length-width ratio
2009/5/20
Four varieties of rice were cooked in microwave oven and under pressure and examined for their physical characteristics, cooking quality and sensory attributes. The range of physical characteristics o...