Effects of pretreatment and micronization on the cookability, chemical components and physical structure of navy and black beans (Phaseolus vulgaris L.)

Effects of pretreatment and micronization on the cookability, chemical components and physical structure of navy and black beans (Phaseolus vulgaris L.)

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Bibliographic Details
Main Author:	Bellido, Guillermo Guido
Published:	2013
Online Access:	http://hdl.handle.net/1993/19799

Internet

http://hdl.handle.net/1993/19799