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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

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dc.contributor.author Sereda, Leesa Mary Taylor en_US
dc.date.accessioned 2013-03-05T15:54:04Z
dc.date.available 2013-03-05T15:54:04Z
dc.date.issued 1989 en_US
dc.identifier ocm72760238 en_US
dc.identifier.uri http://hdl.handle.net/1993/17145
dc.description.abstract en_US
dc.format.extent xxiv, 235 leaves : en_US
dc.language en en_US
dc.rights en_US
dc.title 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 en_US
dc.degree.discipline Foods and Nutrition en_US


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