Effect of storage conditions and chemical treatments on firmness, in vitro protein digestibility, condensed tannins, phytic acid and divalent cations of cooked black beans (Phaseolus vulgaris)
書誌事項
- 公開日
- 1986
収録刊行物
-
- J. Food Sci.
-
J. Food Sci. 51 982-987, 1986