INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris)
- 1 May 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (3), 587-591
- https://doi.org/10.1111/j.1365-2621.1975.tb12534.x
Abstract
No abstract availableKeywords
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