HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD-TO-COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00694.x/fullpdf
Reference21 articles.
1. TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST
2. All-Vegetable Protein Mixtures for Human Feeding.
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