Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening - Concepedia

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Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening

115

Citations

34

References

2007

Year

Syed Nasar-Abbas, Julie A. Plummer, Kadambot H. M. Siddique, P.F. White, D. James Harris, Ken Dods

Food ChemistryBean HardeningFood ProcessingFaba BeanFood QualityHigh TemperatureLigninHealth Sciences

References

	Year	Citations

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