Presented in part at the 49th Annual Meeting of the Institute of Food Technologists, Chicago, June 1989.
Changes of Selected Physical and Chemical Components in the Development of the Hard-to-Cook Bean Defect
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 436–442, March 1991
How to Cite
HENTGES, D. L., WEAVER, C. M. and NIELSEN, S. S. (1991), Changes of Selected Physical and Chemical Components in the Development of the Hard-to-Cook Bean Defect. Journal of Food Science, 56: 436–442. doi: 10.1111/j.1365-2621.1991.tb05298.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 7/10/89; revised 9/14/90; accepted 9/21/90.
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