Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)

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Title
Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)
Authors
Keywords
-
Journal
FOOD TECHNOLOGY AND BIOTECHNOLOGY
Volume 53, Issue 1, Pages 48-56
Publisher
Food Technology and Biotechnology Journal
Online
2015-04-07
DOI
10.17113/ftb.53.01.15.3663

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