Effect of Soaking Treatment on Physical Properties and Cooking Qualities of Red Kidney Beans(Phaseolus vulgaris L.)

Li Cili

Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (5) : 101.

PDF(239 KB)
PDF(239 KB)
Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (5) : 101.

Effect of Soaking Treatment on Physical Properties and Cooking Qualities of Red Kidney Beans(Phaseolus vulgaris L.)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2008, 34(5): 101

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