The effects of elevation and soaking conditions on dry bean cooking time
Abstract Dry beans and other pulses (e.g., chickpeas and cowpeas) are nutrient‐dense foods that promote human and environmental health. However, consumption is declining in many regions around the world. Addressing barriers to greater pulse intake is important to reverse this trend. Cooking time is...
Na minha lista:
| Principais autores: | , , , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Wiley
2023-12-01
|
| Serier: | Legume Science |
| Fag: | |
| Online adgang: | https://doi.org/10.1002/leg3.207 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|