African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.)

Tara L. Bergeson
  • Tara L. Bergeson
  • University of Northern British Columbia, Canada.
  • Search for this author on:
  • Google Scholar
Christopher Opio*
  • Christopher Opio*
  • Faculty of Natural Resources and Environmental Studies, University of Northern British Columbia, Canada.
  • Search for this author on:
  • Google Scholar
Peter D. MacMillan
  • Peter D. MacMillan
  • School of Education, University of Northern British Columbia, Canada.
  • Search for this author on:
  • Google Scholar


  •  Received: 20 June 2016
  •  Accepted: 21 June 2016
  •  Published: 31 August 2016

How to cite this article

APA /
Bergeson, T. L., Opio, C., & MacMillan, P. D. (2016). Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.). African Journal of Food Science, 10(8), 132-142.
Chicago /
Tara L. Bergeson, Christopher Opio and Peter D. MacMillan. "Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.)." African Journal of Food Science 10, no. 8 (2016): 132-142.
MLA /
Tara L. Bergeson, Christopher Opio and Peter D. MacMillan. "Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.)." African Journal of Food Science 10.8 (2016): 132-142.
DOI /
https://doi.org/10.5897/AJFS2016.1456
URL /
https://academicjournals.org/journal/AJFS/article-abstract/1FA270259367

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 10 No. 8
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES