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NALDC Record Details:

Phenolic compounds and the hard-to-cook defect in black beans.

File:
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Author(s):
Plhak, L.C. , Stanley, D.W.
Subject(s):
Phaseolus , dry beans , storage quality , phenolic compounds , cooking quality , cell wall components
Format:
p. 28-29.
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.