Tabayoyong, L. B., & Del Valle, M. The use of chemical pretreatment and meat tenderizer in reducing the cooking time of red kidney beans (Phaseolus vulgaris).
Chicago Style (17th ed.) CitationTabayoyong, Luz B., and Mercedita Del Valle. The Use of Chemical Pretreatment and Meat Tenderizer in Reducing the Cooking Time of Red Kidney Beans (Phaseolus Vulgaris). 1978.
MLA (9th ed.) CitationTabayoyong, Luz B., and Mercedita Del Valle. The Use of Chemical Pretreatment and Meat Tenderizer in Reducing the Cooking Time of Red Kidney Beans (Phaseolus Vulgaris).
Warning: These citations may not always be 100% accurate.