Comparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) : as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cell

Simple item page
dc.contributor.authorSereda, Leesa Mary Tayloren_US
dc.date.accessioned2013-03-05T15:54:04Z
dc.date.available2013-03-05T15:54:04Z
dc.date.issued1989en_US
dc.degree.disciplineFoods and Nutritionen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentxxiv, 235 leaves :en_US
dc.identifierocm72760238en_US
dc.identifier.urihttp://hdl.handle.net/1993/17145
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleComparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) : as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cellen_US
dc.typemaster thesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Sereda_Comparison_of.pdf
Size:
10.22 MB
Format:
Adobe Portable Document Format
Description:
Download
Collections
FGS - Electronic Theses and Practica