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Effect of Extended Storage on the Degree of Thermal Softening During Cooking, Cell Wall Components, and Polyphenolic Compounds of Red Kidney Beans (Phaseolus Vulgaris)

Camilo Rozo

出版	Cornell University, 1982
URL	http://books.google.com.hk/books?id=iVBPAAAAYAAJ&hl=&source=gbs_api