Home » Publicaciones » Hard-to-cook defect in black beans: The contribution of proteins to salt soaking effects.

Del Valle J. M., Cottrell T. J., Jackman R.L., Stanley D.W. (1992)

Hard-to-cook defect in black beans: The contribution of proteins to salt soaking effects.

Revista : Food Research International
Volumen : 25
Páginas : 429-436
Tipo de publicación : ISI