EFFECT OF CULTIVAR, GROWING LOCATION, MOISTURE AND PHYTATE CONTENT ON THE COOKING TIMES OF FRESHLY HARVESTED NAVY BEANS

被引：20
作者：
PROCTOR, JP
WATTS, BM
机构：
来源：
CANADIAN JOURNAL OF PLANT SCIENCE | 1987年 / 67卷 / 03期
关键词：
D O I：
10.4141/cjps87-130
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
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页码：923 / 926
页数：4
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