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

Files

36331.pdf (2.99 MB)

Date

1989

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

University of Manitoba, Winnipeg, MB, CA

Abstract

Description

Thesis
"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"
Includes summary in Spanish

Keywords

BEANS, FOOD PREPARATION, COMPARISON, PHYSICAL PROPERTIES, EVALUATION, FOOD STORAGE, RESEARCH RESULTS

Citation

URI

http://hdl.handle.net/10625/4185

DOI

Collections

IDRC Research Results / Résultats de recherches du CRDI
1980s / Années 1980
Agriculture, Food and Nutrition Sciences Division / Division des sciences de l'agriculture, de l'alimentation et de la nutrition