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NALDC Record Details:

Cooking time in slow vs. regular darkening pinto beans.

File:
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Author(s):
Bett, K. , Ward, W. , Podhordeski, K. , Bellido, A.S. , Malcolmson, L. , Vandenberg, B.
Subject(s):
pinto beans , cooking , color , food quality , appearance (quality) , food storage , storage conditions , storage temperature , light intensity , inbred lines , storage time , water , absorption , phenotype
Format:
p. 76-77.
Language:
English
Year:
2008
Collection:
Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:
Annual report.
Rights:
This item is authored by federal employees as part of their official duties and are therefore non-copyrightable and/or published by the federal government and now in the public domain.