HARD-TO-COOK DEFECT IN BLACK BEANS - SOAKING AND COOKING PROCESSES

被引：34
|
作者：
HINCKS, MJ
MCCANNEL, A
STANLEY, DW
机构：
[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA
[2] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,VANCOUVER V6R 2P9,BC,CANADA
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1987年 / 35卷 / 04期
关键词：
D O I：
10.1021/jf00076a034
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：576 / 583
页数：8
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