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Use of Extrusion Technology To Overcome Undesirable Properties of Hard-To-Cook Dry Beans (Phaseolus vulgaris L.)

✍ Scribed by Steel, Caroline J.; Sgarbieri, Valdemiro C.; Jackix, Marisa H.

Book ID: 121274135
Publisher: American Chemical Society
Year: 1995
Tongue: English
Weight: 793 KB
Volume: 43
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf00057a031

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