![AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining Firmness of Cooked Pulses (AACCI Method 56-36.01)]()
AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining Firmness of Cooked Pulses (AACCI Method 56-36.01)Wang, N.; Panozzo, J. F.; Wood, J.; Malcolmson, L. J.; Arganosa, G. C.; Baik, B.-K.; Driedger, D.; Han, J. · Cereal Foods World · 2012