Protein denaturation and starch gelatinization in hard - to - cook beans (Phaseolus vulgaris) : a differential scanning calorimetry study

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dc.contributor.authorGarcia-Vela, L.A.
dc.contributor.authorStanley, D.W.
dc.date.accessioned2007-11-13T03:51:00Z
dc.date.available2006-09-29en
dc.date.available2007-11-13T03:51:00Z
dc.date.issued1990
dc.formatTexten
dc.format.extent1 digital file (18 p.)en
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/10625/26088
dc.language.isoen
dc.publisherUniversity of Guelph, Guelph, ON, CAen
dc.subjectAGRICULTURAL RESEARCHen
dc.subjectSTARCHen
dc.subjectBEANSen
dc.subjectPROTEINSen
dc.subjectPARTICIPATORY RESEARCHen
dc.subjectMETHODOLOGYen
dc.subjectEXPERIMENTSen
dc.subjectSTATISTICAL ANALYSISen
dc.titleProtein denaturation and starch gelatinization in hard - to - cook beans (Phaseolus vulgaris) : a differential scanning calorimetry studyen
dc.typeWorking Paperen
idrc.dspace.accessIDRC Onlyen
idrc.project.number861033
idrc.project.titleBean Utilization (Guelph/Chile/Manitoba/INCAP) - Phase IIen
idrc.rims.adhocgroupIDRC SUPPORTEDen

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IDRC Research Results / Résultats de recherches du CRDI
1990s / Années 1990
Agriculture, Food and Nutrition Sciences Division / Division des sciences de l'agriculture, de l'alimentation et de la nutrition