Search National Agricultural Library Digital Collections

You searched for:

Series Annual report. Remove constraint Annual report.: Annual report. Subjects dry beans Remove constraint dry beans: dry beans Subjects food quality Remove constraint food quality: food quality

Displaying all 2 items start over

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. Physicochemical characteristics of common beans related to quality.

Author:: Magri, N.C.N.F. , Bassinello, P.Z. , Ascheri, D.P.R.
Subject:: Phaseolus vulgaris , dry beans , crop quality , cultivars , nutrient content , nutritive value , soluble solids , color , rheological properties , electrical conductivity , shelf life , food quality , food acceptability , consumer preferences , cooking
Physical description:: p. 62-63.
Collection:: Reports of Bean Improvement Cooperative and National Dry Bean Council Research Conference
Series:: Annual report.
Part Of:: Annual report. 2008 Mar., v. 51