Bean quality accessed by different soaking and cooking methods.
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| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | Artigo de periódico biblioteca |
| Language: | English eng |
| Published: |
2006-11-09
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| Subjects: | Bean, Cozimento, Quality., Feijão, Phaseolus Vulgaris, Qualidade., cooking., |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/204558 |
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