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Modifications to Physicochemical and Nutritional Properties of Hard-To-Cook Beans ( Phaseolus vulgaris L.) by Extrusion Cooking

✍ Scribed by Martín-Cabrejas, María A.; Jaime, Laura; Karanja, Caroline; Downie, Andrew J.; Parker, Mary L.; Lopez-Andreu, Francisco J.; Maina, Gladys; Esteban, Rosa M.; Smith, Andrew C.; Waldron, Keith W.

Book ID: 120504404
Publisher: American Chemical Society
Year: 1999
Tongue: English
Weight: 116 KB
Volume: 47
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf980850m

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