Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans

标题
Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 59, Issue 7-8, Pages 652-659
出版商
Informa UK Limited
发表日期
2008-05-13
DOI
10.1080/09637480701602886

向作者/读者发起求助以获取更多资源

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now