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The effect of pH, soaking time and blanching time on some quality attributes of canned faba beans (Vicia faba L.) - by George Samir Saifi

The effect of pH, soaking time and blanching time on some quality attributes of canned faba beans (Vicia faba L.) - by George Samir Saifi

Saifi, George Samir
URI: http://hdl.handle.net/10938/6010
Date: 2001

Abstract:

Response surface methodology was utilized to analyze the effects of pH, soaking time and blanching time on carbohydrate and solid content of drained liquor, percent splitting, color intensity and drained weight per soaked weight of canned faba beans (Vici

Description:

 
Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 2001;"Advisor : Dr Imad Toufeili, Associate Professor, Food Technology and Nutrition--Member of Committee : Dr. Raja Tannous, Professor, Food Technology and Nutriti
 
Bibliography : leaves 49-54
 

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