Kinetics of thermal softening of six legumes during cooking

Kinetics of thermal softening of six legumes during cooking

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Anzaldua-Morales, A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 1 (1996), p. 167-170
Materias:	Leguminosas Phaseolus vulgaris Haba Cocción Ablandamiento Textura Frijol Vicia faba Alimentos Industria alimentaria Poroto
Publicación relacionada:	Contenido en: Journal of Food Science

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