Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Jimena Cruz-Salas"'
Publikováno v:
Food and Nutrition Sciences. :2081-2088
The objective of this research was to evaluate the chemical and functional properties of hard-to-cook (HTC) bean (Phaseolus vulgaris) protein concentrate to determine their potential practical applications. The respective protein concentrate was obta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c165d4b623b9bb336acf628c5ebe0366
https://doi.org/10.4236/fns.2014.521220
https://doi.org/10.4236/fns.2014.521220
