Impact of cooking conditions on the physical and microstructural characteristics of red kidney and navy bean.

Azarpazhooh, E., Ribéreau, S., and Boye, J.I. (2012). "Impact of cooking conditions on the physical and microstructural characteristics of red kidney and navy bean.", 50th National Conference of the Canadian Institute of Food Science and Technology (CIFST's): Innovation meets Commercialization, Niagara Falls, ON, Canada, May 27-29, 2012.