Published July 19, 2021 | Version v1
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The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans

Description

The data used for the figures of the journal article is uploaded here.

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Additional details

Related works

Is derived from
Journal article: 10.3390/foods10071665 (DOI)

Funding

European Commission
FOODENGINE - Enginomics in food quality design: the case of shelf-stable fruit-, vegetable- and legume-based foods 765415