AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining Firmness of Cooked Pulses (AACCI Method 56-36.01)

Wang, N.; Panozzo, J. F.; Wood, J.; Malcolmson, L. J.; Arganosa, G. C.; Baik, B.-K.; Driedger, D.; Han, J.

期刊名称Cereal Foods World
作者Wang, N.; Panozzo, J. F.; Wood, J.; Malcolmson, L. J.; Arganosa, G. C.; Baik, B.-K.; Driedger, D.; Han, J.
卷第57卷
期第5期
印刷ISSN0146-6283
文件大小305.35KB
发表时间2012-09
DOI10.1094/CFW-57-5-0230
页码230-234

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