IDRC Digital Library

Comparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) - as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cell

Show simple item record

dc.contributor.author Sereda, L.M.T.
dc.date.accessioned 2007-11-12T21:39:35Z
dc.date.available 1989-04-01 en
dc.date.available 2007-11-12T21:39:35Z
dc.date.issued 1989
dc.identifier.uri http://hdl.handle.net/10625/4185
dc.description Thesis en
dc.description "Thesis presented to the University of Manitoba in partial fulfillment of the requirements for the degree of Master of Science in Dept. of Foods and Nutrition" en
dc.description Includes summary in Spanish en
dc.format Text en
dc.format.extent 235 p. : ill. en
dc.language.iso en
dc.publisher University of Manitoba, Winnipeg, MB, CA en
dc.subject BEANS en
dc.subject FOOD PREPARATION en
dc.subject COMPARISON en
dc.subject PHYSICAL PROPERTIES en
dc.subject EVALUATION en
dc.subject FOOD STORAGE en
dc.subject RESEARCH RESULTS en
dc.title Comparison of the cookability and texture characteristics of six lines of Guatemalan bush and vine black beans (Phaseolus vulgaris) - as determined by trained and untrained sensory panels and the Ottawa Texture Measuring System extrusion cell en
dc.type Thesis en
idrc.project.number 861033
idrc.project.title Bean Utilization (Guelph/Chile/Manitoba/INCAP) - Phase II en
idrc.copyright.holder Leesa Sereda
idrc.copyright.oapermissionsource OA Permission License en
idrc.copyright.oareleasedocrecordsserverdocnumber 250158
idrc.dspace.access Open Access en
idrc.rims.adhocgroup IDRC SUPPORTED en


Files in this item

This item appears in the following Collection(s)

Show simple item record