Carbohydrate Profile of a Dry Bean (Phaseolus vulgaris L.) Panel Encompassing Broad Genetic Variability for Cooking Time
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DOI: 10.1094/cchem-04-16-0126-fi
Abstract: Dry beans are typically consumed as a whole food, and cooking time is one of the most important processing quality attributes. A panel of eight dry bean entries with variability in cooking time was established,… read more here.
Keywords: panel; cooking; cooking time; variability cooking ... See more keywords