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Alterações no tempo de cozimento e textura dos grãos de fei..:
Silvia Renata Machado Coelho
;
Sandra Helena Prudencio
;
Lucia Helena Pereira Nóbrega
.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000200028. , 2009
Link:
https://doi.org/10.1590/S1413-70542009000200028
RT Journal T1
Alterações no tempo de cozimento e textura dos grãos de feijão comum durante o armazenamento Alterations in the cooking time and texture of the common bean grains during storage
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:84b7dc0298e3436f9348f182e80c1ed2&Exemplar=1&LAN=DE A1 Silvia Renata Machado Coelho A1 Sandra Helena Prudencio A1 Lucia Helena Pereira Nóbrega A1 Carla Fabiana Rolin Leite PB Universidade Federal de Lavras YR 2009 K1 Armazenamento K1 pós-colheita K1 dureza K1 Phaseolus vulgaris L K1 tempo de cozimento K1 Storage K1 Post-harvest K1 Hardness K1 Phaseolus vulgaris K1 cooking time K1 Agriculture (General) K1 S1-972 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000200028 LK http://dx.doi.org/https://doi.org/10.1590/S1413-70542009000200028 DO https://doi.org/10.1590/S1413-70542009000200028 SF ELIB - SuUB Bremen
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