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Factors affecting the cooking quality of stored carioca bea..:
Correia Bento, Juliana Aparecida
;
Carvalho Ferreira, Karen
;
Zaczuk Bassinello, Priscila
.
Italian Journal of Food Science. 33 (2021) 4 - p. 43-56 , 2021
Link:
https://doi.org/10.15586/ijfs.v33i4.2025
RT Journal T1
Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)
UL https://suche.suub.uni-bremen.de/peid=cr-10.15586_ijfs.v33i4.2025&Exemplar=1&LAN=DE A1 Correia Bento, Juliana Aparecida A1 Carvalho Ferreira, Karen A1 Zaczuk Bassinello, Priscila A1 Oomah, B. Dave PB Codon Publications YR 2021 SN 1120-1770 SN 1120-1770 JF Italian Journal of Food Science VO 33 IS 4 SP 43 OP 56 LK http://dx.doi.org/https://doi.org/10.15586/ijfs.v33i4.2025 DO https://doi.org/10.15586/ijfs.v33i4.2025 SF ELIB - SuUB Bremen
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