Evaluation of legume cooking characteristics using a rapid screening method /

Bibliographic Details

Main Author:	Yeung, Hway-Seen
Other Authors:	Rooney, Lloyd W. (Thesis advisor)
Format:	Thesis eBook
Language:	English
Published:	[College Station, Tex.] : [Texas A&M University], [2010]
Subjects:	Major food science and technology. Cooking quality Cooking time Sensory evaluation Cowpea Legume
Online Access:	Link to OAK Trust copy