The Cause of Reduced Cooking Rate in Phaseolus vulgaris Following Adverse Storage Conditions
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 623–626, March 1983
How to Cite
JONES, P. M. B. and BOULTER, D. (1983), The Cause of Reduced Cooking Rate in Phaseolus vulgaris Following Adverse Storage Conditions. Journal of Food Science, 48: 623–626. doi: 10.1111/j.1365-2621.1983.tb10804.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 8/30/82; revised 11/1/82; accepted 11/19/82.
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