Effects of pretreatment and micronization on the cookability, chemical components and physical structure of navy and black beans (Phaseolus vulgaris L.)

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dc.contributor.authorBellido, Guillermo Guidoen_US
dc.date.accessioned2013-05-01T16:08:40Z
dc.date.available2013-05-01T16:08:40Z
dc.date.issued2003en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentxvii, 166 leaves :en_US
dc.identifier(Sirsi) APP-7066en_US
dc.identifier.urihttp://hdl.handle.net/1993/19799
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleEffects of pretreatment and micronization on the cookability, chemical components and physical structure of navy and black beans (Phaseolus vulgaris L.)en_US
dc.typemaster thesisen_US
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