Development of Rapid Methods of Soaking and Cooking Dry Beans
Elsie Halstrom Dawson
Jan 1952 · U.S. Department of Agriculture
Ebook
53
Pages
About this ebook
As a step toward wider and improved use of an economical, nutritious food, the study reported here was undertaken. The principal objective was to develop basic methods of preparing dry beans that would save time, conserve nutritive value, and yield products of high acceptability. The varieties studied were pea, great northern, large lima, pinto, and red kidney beans.
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