The use of chemical pretreatment and meat tenderizer in reducing the cooking time of red kidney beans (Phaseolus vulgaris)
Different methods of chemical pretreatments and the use of papain in the form of a commercial tenderizer were compared in their efficacies in reducing the cooking time of red kidney beans. The chemicals used were 2.5% NaCl, 0.75% NaHCO3, and 0.25% Na2CO3. The levels of commercial tenderizer used wer...
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| Fformat: | Traethawd Ymchwil |
| Iaith: | English |
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1978.
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