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Cooking time in slow vs. regular darkening pinto beans


Author:
Bett, K., Ward, W., Podhordeski, K., Bellido, A.S., Malcolmson, L., and Vandenberg, B.
Source:
Other US
Year:
2008
Subject:
pinto beans, cooking, color, food quality, appearance (quality), food storage, storage conditions, storage temperature, light intensity, inbred lines, storage time, water, absorption, and phenotype
Format:
p. 76-77.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND44058805