Culinary alternatives for common beans (Phaseolus vulgaris L.): Sensory characteristics of immature seeds

Journal of the Science of Food and Agriculture

Volumn 90, Issue 10, 2010, Pages 1642-1649

  del Castillo, Roser Romero ^a   Ferreira, Juan José ^b   Pérez Vega, Elena ^b   Almirall, Antoni ^a   Casãnas, Francesc ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^b Servicio Regional de Investigación y Desarrollo Agroalimentario de Asturias   (Spain)

Author keywords

Bean seeds; Cuisine; Gastronomic alternatives; Sensory analysis

Indexed keywords

ARTICLE; BEAN; COOKING; ENVIRONMENT; GENETICS; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; PLANT SEED; SPAIN;

COOKING; ENVIRONMENT; GENOTYPE; PHASEOLUS; SEEDS; SPAIN;

PHASEOLUS VULGARIS;

EID: 77954391236     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3995     Document Type: Article

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