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机译:红芸豆(Phaseolus vulgaris L.)的吸水和烹饪时间:第一部分-冷冻和干燥条件对吸水和烹饪时间的影响
Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB, Canada;
Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB, Canada;
Agriculture and Agri-Food Canada, C/O: Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB, Canada;
Agriculture and Agri-Food Canada, C/O: Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB, Canada;
Cooking time; drying; hard-to-cook; kidney beans; storage; water sorption;
机译:红芸豆(Phaseolus vulgaris L.)的吸水率和烹饪时间:第二部分-吸水率的数学模型
机译:预处理(浸泡或发芽)对埃塞俄比亚生长的熟红干豆(菜豆)和鹰嘴豆(鹰嘴豆)的营养和抗营养成分,烹饪时间和可接受性的影响
机译:预处理(浸泡或发芽)对埃塞俄比亚种植的营养和抗养分含量,烹饪时间和可接受性的营养和抗营养物质,烹饪时间和可接受性
机译:温室条件下两种水培条件下菜豆对豆类根瘤菌内有机物的影响
机译:有和没有干旱胁迫条件下几种常见豆基因型(菜豆)的植物与水的关系
机译:常见豆类烹饪时间的遗传建筑和基因组预测(phoudolusulusulis l.)
机译:减少蒸馏加工时间可提高烹饪干豆的罐头质量(Phaseolusulusulus L.)