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1. Physical properties of cranberry and red kidney beans (id:IND44063179)

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2. Quantifying thermal degradation of anthocyanins in black bean flour (Phaseolus vulgaris L.) (id:IND44060989)

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3. Rheological properties of cranberry bean (Phaseolus vulgaris L.) extrudate flour (id:IND44063178)

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4. U.S. agricultural trade boosts overall economy (id:41252)

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5. Value-added processing of fruit-based extruded porridge and snacks (id:IND44063180)

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6. Absorbance of the soak water to predict canning quality (id:IND43940833)

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7. Effect of soaking and cooking on the oligosaccharides and lectins of red kidney beans (Phaseolus vulgaris L.) (id:IND43940829)

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8. Functional characteristics of extruded pinto and navy bean flour (Phaseolus vulgaris L.) (id:IND43940832)

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9. A new minimally processed red kidney bean (Phaseolus vulgaris L.) sugar-coated snack (id:IND43940830)

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10. A test to predict color loss in black bean during thermal processing (id:IND43940834)

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11. The use of a low-cost extruder to inactivate phytohemagglutinins in light red kidney beans (Phaseolus vulgaris L.) (id:IND43940831)

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12. Effect of soaking on the oligosaccharide content in common beans (id:IND43805445)

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13. Use of hydration, germination and alpha-galactosidase treatments to reduce oligosaccharides in dry beans (id:IND43758322)

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14. Inheritance of mechanical damage of dry bean seed (id:IND43757175)

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15. Processing of value-added sugar beans (id:IND23299915)

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16. Characterization of biochemical and cooking factors of wild, domesticated and introgressed common bean (Phaseolus vulgaris L) cultivars (id:IND20562915)

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17. Inheritance of cooking time, water absorption, protein and tannin content in dry bean and their expected gain from selection (id:IND20563155)

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18. Threshing effect on cooking time in commercial bean cultivars from the semiarid highlands of Mexico (id:IND20563152)

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19. Poultry processing created more rural jobs than red-meat packing during the 1980's (id:IND20446033)

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20. Biotechnology for tailoring old crops to new uses (id:IND93048076)