The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (<i>Phaseolus vulgaris L.</i>)

The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (<i>Phaseolus vulgaris L.</i>)

Bibliographic Details
Main Author:	Somerville, Jeremy Alan
Language:	English
Published:	The Ohio State University / OhioLINK 2009
Subjects:	Food Science Pressure-assisted thermal processing protein digestibility black beans high pressure processing
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1262196760

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