Search National Agricultural Library Digital Collections

NALDC Record Details:

Cooking time in dry bean and its relationship to water absorption.

File:
Download [PDF File]
Author(s):
Hosfield, G.L. , Beaver, J.L.
Subject(s):
beans , food quality , cooking , water uptake , measurement , Phaseolus vulgaris , varieties , genetic variation , duration , Dominican Republic , Haiti , Central America
Format:
p. 157-158.
Coverage:
Dominican Republic
Language:
English
Year:
2001
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.