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Subjects dry beans Remove constraint dry beans: dry beans Subjects Phaseolus Remove constraint Phaseolus: Phaseolus Series Annual report. Remove constraint Annual report.: Annual report.

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1. A review of textural defects in cooked reconstituted legumes.

Author:: Stanley, D.W.
Subject:: Phaseolus , dry beans , cooking quality , texture , food quality
Physical description:: p. 26-27.
Collection:: Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:: Annual report.
Part Of:: Annual report. 1988. v. 31

2. Comparative digestibility of legume storage proteins.

Author:: Nielsen, S.S. , Deshpande, S.S.
Subject:: Phaseolus , dry beans , proteins , digestible protein
Physical description:: p. 32-33.
Collection:: Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:: Annual report.
Part Of:: Annual report. 1988. v. 31

3. Phenolic compounds and the hard-to-cook defect in black beans.

Author:: Plhak, L.C. , Stanley, D.W.
Subject:: Phaseolus , dry beans , storage quality , phenolic compounds , cooking quality , cell wall components
Physical description:: p. 28-29.
Collection:: Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:: Annual report.
Part Of:: Annual report. 1988. v. 31