Hard-To-Cook Defect in Black Beans — Peroxidase Characterization and Effect of Heat Pretreatment and Storage Conditions on Enzyme Inactivation
- 1 June 1989
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 22 (3) , 270-275
- https://doi.org/10.1016/s0315-5463(89)70394-1
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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