SOME FACTORS AFFECTING PINTO BEAN QUALITY
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4), 1059-1061
- https://doi.org/10.1111/j.1365-2621.1978.tb15232.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- THIAMINE, PYRIDOXINE, NIACIN AND FOLACIN IN QUICK‐COOKING BEANSJournal of Food Science, 1977
- HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD‐TO‐COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris)Journal of Food Science, 1976
- CHEMICAL COMPOSITION AND AMINO ACID CONTENTS OF BRAZILIAN BEANS (Phaseolus vulgaris)Journal of Food Science, 1971
- The analysis of pecan leaves by atomic absorption spectroscopyCommunications in Soil Science and Plant Analysis, 1971
- The changes in orthophosphate in relation to phytin formation in maturing peasJournal of the Science of Food and Agriculture, 1957