![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Studies on improvement of the cooking quality of kidney beans phaseolus vulgaris.
Eduardo Caro Bueno, I. B. Q. (1977) Studies on improvement of the cooking quality of kidney beans phaseolus vulgaris. [Student Project Report] (Submitted)
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
T-453.pdf - Submitted Version Restricted to Repository staff only Download (6MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | kidney beans, hydravac process, quick cooking |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 03 Cooking-Recipes |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Feb 2023 04:14 |
| Last Modified: | 13 Feb 2023 04:14 |
| URI: | http://ir.cftri.res.in/id/eprint/15960 |
Actions (login required)
 |
View Item |