U.S. flag

An official website of the United States government

NALDC

Main content area

Cooking time in dry bean and its relationship to water absorption


Author:
Hosfield, G.L. and Beaver, J.L.
Source:
Other US
Year:
2001
Subject:
beans, food quality, cooking, water uptake, measurement, Phaseolus vulgaris, varieties, genetic variation, and duration
Format:
p. 157-158.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND23284487