Share

Induced hard-to-cook state in cowpeas by freeze-thawing and calcium chloride soaking.

Author(s) : LIU K., PHILLIPS R. D., MCWATTERS K. H.

Type of article: Article

Summary

Cowpeas stored at -18 or 30 deg C were hydrated and then subjected to several freezing-thawing cycles and/or calcium chloride solution soaking. Effects of each treatment on electrolyte losses (deterioration of cell membranes) and on cowpea hardness after cooking were studied.

Details

  • Original title: Induced hard-to-cook state in cowpeas by freeze-thawing and calcium chloride soaking.
  • Record ID : 1994-2988
  • Languages: English
  • Source: Cereal Chem. - vol. 70 - n. 2
  • Publication date: 1993

Links


See other articles in this issue (1)
See the source

Indexing