Imbibitional and textural characteristics of aged black beans (P. vulgaris) as related to cooking functionality
dc.contributor.author | Jackson, G. Michael. | en_US |
dc.date.accessioned | 2015-12-31T21:21:59Z | |
dc.date.available | 2015-12-31T21:21:59Z | |
dc.date.issued | 1979 | en_US |
dc.date.published | 1979 | en_US |
dc.description | Call number: LD2668 .T4 1979 J316 | en_US |
dc.description.degree | Master of Science | en_US |
dc.description.level | Masters | en_US |
dc.identifier.uri | http://hdl.handle.net/2097/27096 | |
dc.subject.AAT | Masters theses | en_US |
dc.subject.LCSH | Dried beans. | en_US |
dc.subject.LCSH | Cooking (Beans) | en_US |
dc.subject.LCSH | Cookbooks. | en_US |
dc.title | Imbibitional and textural characteristics of aged black beans (P. vulgaris) as related to cooking functionality | en_US |
dc.type | Text | en_US |
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