Effects of cooking and processing variables on quality characteristics of diverse navy beans (Phaseolus vulgaris L.)

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Nkunda, Dominique Savio

Date: 2003

Subjects: Elasticity--Measurement

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: xiii, 109 pages

Permalink: https://doi.org/doi:10.25335/d5z4-w073