EFFECTS OF SODIUM SALT SOLUTIONS ON THE CHEMICAL COMPOSITION AND MORPHOLOGY OF BLACK BEANS (Phaseolus vulgaris)-Reference-Cited by-同舟云学术

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EFFECTS OF SODIUM SALT SOLUTIONS ON THE CHEMICAL COMPOSITION AND MORPHOLOGY OF BLACK BEANS (Phaseolus vulgaris)

Published:1979-03 Issue:2 Volume:44 Page:531-536
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

VARRIANO-MARSTON E.,OMANA ELISA

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb03829.x/fullpdf

Reference29 articles.

1. AACC . 1968 . "Approved Methods ." 46 -10 , and46 -10 .

2. Nutritive Value of Central American Beans. IV. The Essential Amino Acid Content of Samples of Black Beans, Red Beans, Rice Beans, and Cowpeas of Guatemala

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