Hard-to-cook defect in black beans: hardening rates, water imbibition and multiple mechanism hypothesis
- 31 December 1992
- journal article
- Published by Elsevier in Food Research International
- Vol. 25 (2) , 101-108
- https://doi.org/10.1016/0963-9969(92)90150-4
Abstract
No abstract availableKeywords
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