EFFECT OF TYPE OF BEAN, MOISTURE LEVEL, BLANCH TREATMENT AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRIENT CONTENT OF CANNED DRY BEANS
- 1 March 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2), 392-403
- https://doi.org/10.1111/j.1365-2621.1979.tb03796.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- CELLULAR CHANGES IN CERTAIN FRUITS AND VEGETABLES DURING BLANCHING AND DEHYDRATIONJournal of Food Science, 1944