HARD-TO-COOK PHENOMENON IN BEANS - EFFECTS OF ACCELERATED STORAGE ON WATER-ABSORPTION AND COOKING TIME

被引：120
|
作者：
JACKSON, GM
VARRIANOMARSTON, E
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1981.tb15351.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：799 / 803
页数：5
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