Effect of Different Ratios of Mono (Na, K) to Divalent (Ca, Mg) Ions on the Cooking Time, Protein Quality and Acceptability of Hard-to-Cook Beans (P. Vulgaris)

Elías, L. G.; León, Leinis; Bressani, Ricardo

doi:10.1016/s0315-5463(88)70897-4

Canadian Institute of Food Science and Technology Journal

1988

DOI: 10.1016/s0315-5463(88)70897-4

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Effect of Different Ratios of Mono (Na, K) to Divalent (Ca, Mg) Ions on the Cooking Time, Protein Quality and Acceptability of Hard-to-Cook Beans (P. Vulgaris)

L. G. Elías

Leinis León

Ricardo Bressani

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Effect of Different Ratios of Mono (Na, K) to Divalent (Ca, Mg) Ions on the Cooking Time, Protein Quality and Acceptability of Hard-to-Cook Beans (P. Vulgaris)

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