[Interrelationship between soaking and cooking time, nutritional value and other characteristics of beans (Phaseolus vulgaris)].
作者信息
Molina M R, de la Fuente G, Bressani R
出版信息
Arch Latinoam Nutr. 1974 Dec;24(4):469-83.
PMID:4458623
Abstract
摘要
Molina M R, de la Fuente G, Bressani R
Arch Latinoam Nutr. 1974 Dec;24(4):469-83.
Zotero 插件