Comparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) : as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cell

Comparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) : as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cell

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Main Author: Sereda, Leesa Mary Taylor
Published: 2013
Online Access:http://hdl.handle.net/1993/17145
id ndltd-LACETR-oai-collectionscanada.gc.ca-MWU.1993-17145
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spelling ndltd-LACETR-oai-collectionscanada.gc.ca-MWU.1993-171452014-03-29T03:46:54Z Comparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) : as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cell Sereda, Leesa Mary Taylor 2013-03-05T15:54:04Z 2013-03-05T15:54:04Z 1989 http://hdl.handle.net/1993/17145
collection NDLTD
sources NDLTD
description
author Sereda, Leesa Mary Taylor
spellingShingle Sereda, Leesa Mary Taylor
Comparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) : as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cell
author_facet Sereda, Leesa Mary Taylor
author_sort Sereda, Leesa Mary Taylor
title Comparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) : as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cell
title_short Comparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) : as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cell
title_full Comparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) : as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cell
title_fullStr Comparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) : as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cell
title_full_unstemmed Comparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) : as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cell
title_sort comparison of the cookability and texture characteristics of six lines of guatemalan bush and vine black beans (phaseolus vulgaris) : as determined by trained and untrained sensory panels and the ottawa texture measuring system extrusion cell
publishDate 2013
url http://hdl.handle.net/1993/17145
work_keys_str_mv AT seredaleesamarytaylor comparisonofthecookabilityandtexturecharacteristicsofsixlinesofguatemalanbushandvineblackbeansphaseolusvulgarisasdeterminedbytrainedanduntrainedsensorypanelsandtheottawatexturemeasuringsystemextrusioncell
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