Cooking quality of faba bean after storage at high...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2008 Vol. 41; Iss. 7

Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening

Syed M. Nasar-Abbas, Julie A. Plummer, Kadambot H.M. Siddique, Peter White, David Harris, Ken Dods
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Volume:
41
Year:
2008
Language:
english
DOI:
10.1016/j.lwt.2007.07.017
File:
PDF, 200 KB
english, 2008
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