Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris)
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Title
Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris)
Authors
Keywords
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Journal
CyTA-Journal of Food
Volume 13, Issue 3, Pages 385-391
Publisher
Informa UK Limited
Online
2014-12-08
DOI
10.1080/19476337.2014.988182
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