INFLUENCE OF TIME AND CONDITIONS OF STORAGE ON TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF A DRY BEAN (Phaseolus vulgaris, L.) VARIETY ROSINHA G2
- 1 November 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (6) , 1703-1706
- https://doi.org/10.1111/j.1365-2621.1979.tb09120.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris)Journal of Food Science, 1975
- Availability for the rat of methionine and cystine contained in dry bean seed (Phaseolus vulgaris)Journal of Agricultural and Food Chemistry, 1974
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958