Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening

✍ Scribed by Syed M. Nasar-Abbas; Julie A. Plummer; Kadambot H.M. Siddique; Peter White; David Harris; Ken Dods

• Book ID: 116726158
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 200 KB
• Volume: 41
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2007.07.017