Home » Publicaciones » Hard-to-cook defect in black beans: The effect of soaking in various aqueous salt solutions.

García-Vela L. A., Del Valle J .M., Stanley D. W. (1991)

Hard-to-cook defect in black beans: The effect of soaking in various aqueous salt solutions.

Revista : Can. Inst. Food Sci. Technol
Volumen : 24
Páginas : 60-67
Tipo de publicación : ISI