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Physicochemical properties of bean pod ( Phaseolus vulgaris ) flour and its potential as a raw material for the food industry

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Détails bibliographiques
Auteur principal:	Marcela Martínez-Castaño
Format:	Artículo científico
Langue:	en
Publié:	Universidad Nacional de Colombia 2020
Sujets:	Agrociencias By Bean pod products Common bean Development
Accès en ligne:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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