Vindiola, O. L. <br/><br/>
Accelerated development of the Hard-to-Cook state in beans 

<br/><br/> Sobretiro de : American Association of Cereal Chemists 31 (8): 538-552, 1986 
<br/><br/><label>LCCN: </label>5030 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Frijol escarlata.<br/>Tiempo de cocción (Frijol)