INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris)

✍ Scribed by M. R. MOLINA; G. DE LA FUENTE; R. BRESSANI

• Book ID: 108801120
• Publisher: Institute of Food Technologists
• Year: 1975
• Tongue: English
• Weight: 502 KB
• Volume: 40
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1975.tb12534.x