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Soaking and cooking parameters of tepary beans: effects of cooking time and cooking temperature on hardness and activity of nutritional antagonists
Salam A. R. Kabbara, Ibrahim R. Abbas, Joseph C. Scheerens, Ann M. Tinsley, James W. BerryVolume:
36
Year:
1987
Language:
english
Pages:
13
DOI:
10.1007/bf01892351
File:
PDF, 761 KB
english, 1987