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NALDC Record Details:

Effect of hard shell on cooking time of common beans in the semiarid highlands of Mexico.

File:
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Author(s):
Castellanos, J.Z. , Guzman-Maldonado, S.H.
Subject(s):
dry beans , cooking , cooking quality , imbibition , duration , testa , Mexico
Format:
p. 103-105.
Coverage:
Mexico
Language:
English
Year:
1994
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.