Bean quality accessed by different soaking and cooking methods.
AUTOR(ES)
BASSINELLO, P. Z.
FONTE
Annual Report of the Bean Improvement Cooperative
DATA DE PUBLICAÇÃO
2011
RESUMO
2006
ASSUNTO(S)
feijão phaseolus vulgaris bean qualidade cozimento quality cooking
ACESSO AO ARTIGO
http://www.alice.cnptia.embrapa.br/handle/doc/204558Documentos Relacionados
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