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Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes
Food chemistry

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes
Author(s) of Article  Will be identified in next release
Citation  Food chemistry 2011 v.129 no.2 pp. 358-365
Click to View  (Click to View)
Date of Publication  2011
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=435503
Name of Publication  Food chemistry
Publishing Company  Will be identified in next release
Accession Number  72505