Zobrazeno 1 - 2
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pro vyhledávání: '"Kyamuhangire, WM"'
Publikováno v:
African Journal of Food, Agriculture, Nutrition and Development; Vol 8, No 3 (2008); 333-348
Storage of beans, especially at temperatures higher than 25ºC, and relative humidity greater than 65%, lead to development of the hard-to-cook (HTC) defect which results in increased cooking time, fuel and water use. This has a negative effect on ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::ea636de9f7a1cf33aabf51caddd55e35
https://www.ajol.info/index.php/ajfand/article/view/19196
https://www.ajol.info/index.php/ajfand/article/view/19196
Autor:
Nyakuni GA; Department of Food Science and Technology, Makerere University, Kampala, Uganda., Kikafunda JK, Muyonga JH, Kyamuhangire WM, Nakimbugwe D, Ugen M
Publikováno v:
International journal of food sciences and nutrition [Int J Food Sci Nutr] 2008 Nov-Dec; Vol. 59 (7-8), pp. 652-9.