Cellular, biological, and physicochemical basis for the hard‐to‐cook defect in legume seeds
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408399509527702
Reference156 articles.
1. A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage
2. Dry Processes to Retard Quality Losses of Beans (Phaseolus vulgaris) during Storage
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