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NALDC Record Details:

A review of textural defects in cooked reconstituted legumes.

File:
Download [PDF File]
Author(s):
Stanley, D.W.
Subject(s):
Phaseolus , dry beans , cooking quality , texture , food quality
Format:
p. 26-27.
Language:
English
Year:
1988
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.