HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD‐TO‐COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris)
- 1 May 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (3) , 661-666
- https://doi.org/10.1111/j.1365-2621.1976.tb00694.x
Abstract
No abstract availableKeywords
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