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Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	MC Soto-Quiñones
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidad de Sonora 2022
Materias:	Multidisciplinaria (Ciencias Naturales y Exactas) Starch protein raw beans cooked beans dietary fiber
Acceso en línea:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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