Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/204558
Title: | Bean quality accessed by different soaking and cooking methods. |
Authors: | BASSINELLO, P. Z. OLIVEIRA, M. G. C. RODRIGUES, L. L. SOARES, D. M. DEL PELOSO, M. J. THUNG, M. |
Affiliation: | PRISCILA ZACZUK BASSINELLO, CNAT DINO MAGALHAES SOARES, CNPAF MARIA JOSE DEL PELOSO, CNPAF MICHAEL THUNG. |
Date Issued: | 2006 |
Citation: | Annual Report of the Bean Improvement Cooperative, v. 49, p. 97-98, Mar. 2006. |
Thesagro: | Feijão Phaseolus Vulgaris Qualidade |
NAL Thesaurus: | cooking |
Keywords: | Bean Cozimento Quality |
Type of Material: | Artigo de periódico |
Access: | openAccess |
Appears in Collections: | Artigo em periódico indexado (CNPAF) |
Files in This Item:
File | Description | Size | Format | |
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BIC200602.pdf | 117,32 kB | Adobe PDF | View/Open |