Impact of cooking conditions on the physical and microstructural characteristics of red kidney and navy bean.
Citation
Azarpazhooh, E., Ribéreau, S., et 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.
Date de publication
2012-12-31