Similar Items: Compatibility of on-farm evaluation of bean cooking time in Rwanda with bar drop cooking time index
- Inheritance and characterization of cooking time, seed iron and zinc content in selected African common bean germplasm
- Development of white common beans for the processing industry in East Africa: adaptability, resistence to selected diseases, cooking time and canning quality
- SOP for water absorption capacity and cooking time in beans
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
- Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking
- Common bean (Phaseolus Vulgaris L.) cooking time analysis platform