Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta
| Autor: | Hooper, Sharon D., Bassett, Amber, Wiesinger, Jason A., Glahn, Raymond P., Cichy, Karen A. |
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| Zdroj: | In Food Chemistry Advances December 2023 3 |
| Databáze: | ScienceDirect |
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