Hard-to-cook defect in black beans. Protein and starch considerations
Author:
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf00076a033
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2. What makes the beans (Phaseolus vulgaris L.) soft: insights into the delayed cooking and hard to cook trait;Proceedings of the Indian National Science Academy;2022-05-02
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