✦ LIBER ✦
Relationships Between the Hard-to-Cook Phenomenon in Red Kidney Beans and Water Absorption, Puncture Force, Pectin, Phytic Acid, and Minerals
✍ Scribed by WILFREDO MOSCOSO; M. C. BOURNE; L. F. HOOD
- Book ID
- 108810491
- Publisher
- Institute of Food Technologists
- Year
- 1984
- Tongue
- English
- Weight
- 743 KB
- Volume
- 49
- Category
- Article
- ISSN
- 0022-1147
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