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Bibliographic Details
Main Author: MC Soto-Quiñones
Format: Artículo científico
Language:en
Published: Universidad de Sonora 2022
Subjects:
Multidisciplinaria (Ciencias Naturales y Exactas)
Starch
protein
raw beans
cooked beans
dietary fiber
Online Access:https://www.redalyc.org/articulo.oa?id=672975172012
https://www.redalyc.org/journal/6729/672975172012/
https://www.redalyc.org/journal/6729/672975172012/html/
https://www.redalyc.org/journal/6729/672975172012/672975172012.epub
https://www.redalyc.org/journal/6729/672975172012/movil
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Internet

https://www.redalyc.org/articulo.oa?id=672975172012
https://www.redalyc.org/journal/6729/672975172012/
https://www.redalyc.org/journal/6729/672975172012/html/
https://www.redalyc.org/journal/6729/672975172012/672975172012.epub
https://www.redalyc.org/journal/6729/672975172012/movil

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