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Effect of hard shell on cooking time of common beans in the semiarid highlands of Mexico


Author:
Castellanos, J.Z. and Guzman-Maldonado, S.H.
Source:
Other US
Year:
1994
Subject:
dry beans, cooking, cooking quality, imbibition, duration, and testa
Format:
p. 103-105.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND20519394