Author:
Bressani Ricardo,Chon Carlos
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Reference25 articles.
1. Flores M, García B, Flores Z, Lara MY (1964) Annual patterns of family and children's diet in three Guatemalan communities. Br J Nutr 16: 281?293.
2. Flores M, Bressani R, Elías LG (1973) Factors and tactics influencing consumer food habits and patterns In: Potential of field beans and other food legumes in Latin America. CIAT, Cali, Colombia. Series Seminars No. 2E, pp 88?114.
3. Shellie-Dessert KC, Hosfield GL (1990) Implications of genetic variability for dry bean cooking time and novel cooking methods for fuel wood conservation in Rwanda. Ecol of Food and Nutr 24: 195?211.
4. Linares BS, de Bosque CM, Elías LG, Bressani R (1981) Características tecnológicas y nutricionales de 20 cultivares de frijol común (Phaseolus vulgaris). I: Características físicas del grano. Turrialba 31: 1?10.
5. Deshpande SS, Cheryan M (1985) Water uptake during cooking of dry beans (Phaseolus vulgaris). Plant Foods Hum Nutr 36: 157?165.
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献