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Hard-to-Cook Phenomenon in Beans: Effects of Accelerated Storage on Water Absorption and Cooking Time

✍ Scribed by G. MICHAEL JACKSON; E. VARRIANO-MARSTON

Book ID: 108805131
Publisher: Institute of Food Technologists
Year: 1981
Tongue: English
Weight: 627 KB
Volume: 46
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1981.tb15351.x

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