Physicochemical and Structural Properties of Two Bean Varieties which Differ in Cooking Time and the HTC Characteristic

Author: Reyes-Moreno C.   Cárabez-Trejo A.   Paredes-López O.   Ordorica-Falomir C.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.27, Iss.4, 1994-08, pp. : 331-336

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