Home » Publicaciones » Hard- to cook defect in black beans: Hardening rates, water imbibitionand multiplemechanism hypothesis.

Aguilera J.M., Rivera J. (1992)

Hard- to cook defect in black beans: Hardening rates, water imbibitionand multiplemechanism hypothesis.

Revista : Food Research International
Volumen : 25
Páginas : 101- 108
Tipo de publicación : ISI