INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris)

Autor:	G. De La Fuente, Ricardo Bressani, Mario R. Molina
Rok vydání:	1975
Předmět:	biology Agronomy Phaseolus biology.organism_classification Value (mathematics) Food Science Mathematics
Zdroj:	Journal of Food Science. 40:587-591
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1975.tb12534.x
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::40b7a8aaac83c1a699189e0cf78d83a2 https://doi.org/10.1111/j.1365-2621.1975.tb12534.x Zobrazit plný text záznamu Plný text