Amino acids content in frozen broad bean depending on cultivar and bean ripeness
1990
Lisiewska, Z. | Kmiecik, W. (Agricultural University, Krakow (Poland). Dept. of Fruit and Vegetable Technology)
The content of amino acids was determined in cooked frozen broad beans of Windsor White, Hangdown White and Hangdown Green varieties with original dry matter contents of 20, 27 and 34 percent
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