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)