Relationships Between the Hard-to-Cook Phenomenon in Red Kidney Beans and Water Absorption, Puncture Force, Pectin, Phytic Acid, and Minerals
WILFREDO MOSCOSO, M. C. BOURNE, L. F. HOODVolume:
49
Year:
1984
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1984.tb12848.x
File:
PDF, 743 KB
english, 1984