Accelerated development of the Hard-to-Cook state in beans
Vindiola, O. L.
Accelerated development of the Hard-to-Cook state in beans
Sobretiro de : American Association of Cereal Chemists 31 (8): 538-552, 1986
5030
Frijol escarlata.
Tiempo de cocción (Frijol)
Accelerated development of the Hard-to-Cook state in beans
Sobretiro de : American Association of Cereal Chemists 31 (8): 538-552, 1986
5030
Frijol escarlata.
Tiempo de cocción (Frijol)