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Changes of Selected Physical and Chemical Components in the Development of the Hard-to-Cook Bean Defect

✍ Scribed by D. L HENTGES; C. M. WEAVER; S. S. NIELSEN

Book ID: 108817007
Publisher: Institute of Food Technologists
Year: 1991
Tongue: English
Weight: 887 KB
Volume: 56
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1991.tb05298.x

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