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Water-Holding Capacity in Hard-to-Cook Beans (Phaseolus vulgaris): Effect of pH and Ionic Strength

✍ Scribed by L. A. GARCIA-VELA; D. W. STANLEY

Book ID: 108816210
Publisher: Institute of Food Technologists
Year: 1989
Tongue: English
Weight: 233 KB
Volume: 54
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1989.tb07950.x

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