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Phenolic compounds and the hard-to-cook defect in black beans


Author:
Plhak, L.C. and Stanley, D.W.
Source:
Other US
Year:
1988
Subject:
Phaseolus, dry beans, storage quality, phenolic compounds, cooking quality, and cell wall components
Format:
p. 28-29.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND88014147