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Development of Rapid Methods of Soaking and Cooking Dry Beans

Elsie Halstrom Dawson

出版	U.S. Department of Agriculture, 1952
URL	http://books.google.com.hk/books?id=N6w4H7ILpisC&hl=&source=gbs_api
EBook	FULL_PUBLIC_DOMAIN

註釋

As a step toward wider and improved use of an economical, nutritious food, the study reported here was undertaken. The principal objective was to develop basic methods of preparing dry beans that would save time, conserve nutritive value, and yield products of high acceptability. The varieties studied were pea, great northern, large lima, pinto, and red kidney beans.