Items where Subject is "600 Technology > 08 Food technology > 22 Legumes-Pulses > 04 Peas"

Article

Agarwal, P. C. and Rodriguez, R. and Saha, N. K. (1969) Studies on some important varieties of green peas of Northern India. I. Physico-chemical characteristics. Indian Food Packer, 23 (6). pp. 12-16.

Agarwal, P. C. and Rodriguez, R. and Saha, N. K. (1969) Studies on some important varieties of green peas of Northern India. II. Canning trials. Indian Food Packer, 23 (6). pp. 17-22.

Beerh, O. P. and Soma, Kurien. (1976) Influence of variety, maturity and some predrying treatments on the quality of dried peas. Indian Food Packer, 30 (6). pp. 27-32.

Bhavani, B. S. and Kuppuswamy, S. and Gururaja Rao, R. and Bhatia, D. S. (1963) Dehydration of green peas. Indian Journal of Technology, 1. pp. 250-254.

Chakraborthy, S. and Sampathu, S. R. and Bisht, H. C. and Kamal, Prakash and Saha, N. K. (1976) Determination of optimum maturity in peas for canning for Indian preparations. Indian Food Packer, 30 (6). pp. 20-26.

Das, C. P. and Siddappa, G. S. and Girdhari, Lal. (1955) Canning of dried peas: Variety trials. Indian Journal of Horticulture, 12. pp. 80-84.

Kalra, C. L. and Beerh, O. P. and Manan, J. K. and Teotia, M. S. and Sharma, T. C. and Dhillon, G. S. and Sharma, B. R. (1986) Studies on the screening of new pea cultivars for dehydration. Indian Food Packer, 40 (6). pp. 16-21.

Kalra, C. L. and Kulkarni, S. G. and Beerh, O. P. and Sharma, T. C. and Sehgal, R. C. and Dhillon, G. S. and Sharma, B. R. (1989) Studies on the post-harvest storage of green pea cultivars as influenced by pre-packaging. Indian Food Packer, 43 (3). pp. 18-26.

Kalra, C. L. and Manan, J. K. and Kulkarni, S. G. and Sharma, T. C. and Dhillon, G.S. and Sharma, B. R. (1985) Studies on the screening of new pea cultivars suitable for canning. Indian Food Packer, 39 (5). pp. 33-39.

Kuppuswamy, S. and Rao, R. G. (1970) Dehydration of green peas. Journal of Food Science and Technology, 7 (S). 18-21, 5 ref.. ISSN 0022-1155

Lakshminarayana, Setty. and Siddappa, G. S. (1961) Composition and properties of dried peas in relation to their suitability for canning. Journal of Science of Food and Agriculture, 8. pp. 537-541.

Rodriguez, R. and Raina, B. L. and Kalra, C. L. and Varadarajan, A. R. and Teotia, M. S. and Nandpuri, K. S. and Kumar, J. C. and Dhillon, G. S. (1979) Studies on the evaluation of pea varieties for processing. Indian Food Packer, 33 (6). pp. 38-51.

Seonggyun, Shin and Bhowmik, S. R. (1995) Thermal kinetics of color changes in pea puree. Journal of Food Engineering, 24 (1). 77-86, 20 ref..

Siddappa, G. S. and Das, D. P. (1953) Gelation in canned green peas. Indian Food Packer, 7. pp. 9-11.

Susan, Samuel and Pruthi, J. S. and Girdhari, Lal (1958) Some technological aspects of processing of green peas. Indian Food Packer, 12 (2). pp. 7-10.

Thesis

Rajashree, M. S (1988) Enzymatic enhancement of flavour of the processed fruits and vegetables. Masters thesis, Central Food Technological Research Institute.