Influence of storage temperature and moisture content on cooking time of yellow peas and brown beans

Influence of storage temperature and moisture content on cooking time of yellow peas and brown beans

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Detalles Bibliográficos
Publicado en:	Swedish Journal of Agricultural Research
Autor principal:	DE TORO A., Alfredo
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Swedish Journal of Agricultural Research v. 23, no. 4 (1993), p. 191-197
Materias:	Frijol Phaseolus vulgaris Pisum sativum Temperatura Almacenamiento Contenido de humedad Cocción Poroto Arveja
Publicación relacionada:	Contenido en: Swedish Journal of Agricultural Research

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