In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate
Segura-Campos, Maira Rubi, García-Rodríguez, Karem, Ruiz-Ruiz, Jorge Carlos, Chel-Guerrero, Luis, Betancur-Ancona, DavidТом:
8
Мова:
english
Журнал:
Journal of Functional Foods
DOI:
10.1016/j.jff.2014.02.016
Date:
May, 2014
Файл:
PDF, 517 KB
english, 2014