Effect of bean size of the physicochemical properties of diferent bean varieties (Phaseolus vulgaris)
dc.contributor | Velasco González, O. | |
dc.creator | Velasco González, O. | |
dc.creator | Echavarría Almeida, S. | |
dc.creator | Pajarito, A. | |
dc.creator | Martin Martínez, E. San | |
dc.date.accessioned | 2013-01-21T17:51:42Z | |
dc.date.available | 2013-01-21T17:51:42Z | |
dc.date.created | 2013-01-21T17:51:42Z | |
dc.date.issued | 2008 | |
dc.identifier | Acta Alimentaria | |
dc.identifier | http://www.repositoriodigital.ipn.mx/handle/123456789/11985 | |
dc.language | en | |
dc.publisher | Acta Alimentaria | |
dc.subject | hardness, bean size, water absortion, cooking | |
dc.title | Effect of bean size of the physicochemical properties of diferent bean varieties (Phaseolus vulgaris) | |
dc.type | Article |