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...
保存先:
| 主要な著者: | , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Wiley
2023-12-01
|
| シリーズ: | Legume Science |
| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1002/leg3.207 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|