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Bean quality accessed by different soaking and cooking methods


Author:
Bassinello, P.Z., Oliveira, M.G.C., Rodrigues, L.L., Soares, D.M., Peloso, M.J.D., and Thung, M.
Source:
Other US
Year:
2006
Subject:
Phaseolus vulgaris, beans, food quality, food composition, soluble solids, sensory evaluation, cooking quality, soaking, water treatment, sodium chloride, potassium chloride, urea, potassium sulfate, dose response, cooking, pressure cooking, cultivars, and genetic variation
Format:
p. 97-98.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43805381