Effect of harvest year on the physical properties, chemical composition and cooking time of three common bean varieties that are grown in Mexico

  • J. Castro-Rosas, E.A. Aguirre-Santos, C.A. Gómez-Aldapa, S. Valle-Cervantes, L.A. Ochoa-Martínez, B. Hernández-Santos, J. Rodríguez-Miranda
  • Quality Assurance and Safety of Crops & Foods, June 2016, Wageningen Academic Publishers
  • DOI: 10.3920/qas2015.0693

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http://dx.doi.org/10.3920/qas2015.0693

The following have contributed to this page: Dr Jesús Rodriguez-Miranda, Dr Javier Castro Rosas, Dr. Carlos Alberto Gómez-Aldapa, and Dr. Sergio Valle