Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/204558
Research center of Embrapa/Collection: Embrapa Arroz e Feijão - Artigo em periódico indexado (ALICE)
Date Issued: 2006
Type of Material: Artigo em periódico indexado (ALICE)
Authors: BASSINELLO, P. Z.
OLIVEIRA, M. G. C.
RODRIGUES, L. L.
SOARES, D. M.
DEL PELOSO, M. J.
THUNG, M.
Title: Bean quality accessed by different soaking and cooking methods.
Publisher: Annual Report of the Bean Improvement Cooperative, East Lansing, v. 49, p. 97-98, Mar. 2006.
Language: en
Keywords: Bean
Cozimento
Quality.
Thesagro: Feijão
Phaseolus Vulgaris
Qualidade.
NAL Thesaurus: cooking.
Data Created: 2006-11-09
Appears in Collections:Artigo em periódico indexado (CNPAF)

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