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

被引：35

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

页码：576 / 583

页数：8

共 21 条

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JOURNAL OF FOOD BIOCHEMISTRY, 1987, 11 (01) :41-58

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