Standardization of imbibition time of common bean grains to evaluate cooking quality

Standardization of imbibition time of common bean grains to evaluate cooking quality

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Detalles Bibliográficos
Publicado en:	Crop breeding and applied biotechnology
Otros Autores:	Rodrigues, Josana de Abreu, Ribeiro, Nerinéia Dalfollo, Poersch, Nerison Luiz, Londero, Patrícia Medianeira Grigoletto, Cargnelutti Filho, Alberto
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Crop breeding and applied biotechnology v. 4, no. 4 (2004), p. 465-471
Materias:	Frijol Phaseolus vulgaris Cocción Calidad Evaluación Agua Absorción Variación genética Normalización Poroto Estandardización
Publicación relacionada:	Contenido en: Crop breeding and applied biotechnology

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