Effect of different salt concentrations on the reduction of bean (Phaseolus vulgaris) cooking time
The purpose of this work was to examine the effect of different saline concentrations on the cooking time of aged bean seeds. This experiment was conducted at the Molecular Genetics and Improvement Institute (IMEGEM / CAV), employing random block design with two repetitions, in a 2 x 4 factorial ar...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Santa Catarina
2008-09-01
|
| Series: | Biotemas |
| Subjects: | |
| Online Access: | http://www.biotemas.ufsc.br/volumes/pdf/volume213/p39a44.pdf |