New Information on the Chemical. Physical and Biological Properties of Dry Beans
نویسندگان
چکیده
Basic studies on the physical, chemical and biological properties of dry beans during the past 15 years (1-5, 8, 12) have been indispensable to the evolution of a new process for preparing dry beans as human food; and the generation of a series of more acceptable products from commercial varieties of legumes (6, 7, 9-11). One dividend of the basic work has been the accumulation of new knowledge relevant to a variety of problems concerned with bean processing.
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تاریخ انتشار 2010