Production of Quick-Cooking Beans <em>(Phaseolus vulgaris L.)</em>: Investigations on Antinutrients and Quality
Three bean varieties, namely, great northern, kidney, and pinto (Phaseolus vulgaris L. ), were subjected to several physico-chemical treatments to reduce their cooking time. Soaking in a combination of salt solutions (sodium chloride, 2.5 percent+ sodium bicarbonate, 1.5 percent+ sodium tripolyphosp...
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| Format: | Others |
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DigitalCommons@USU
1979
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| Online Access: | https://digitalcommons.usu.edu/etd/5213 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6258&context=etd |