Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus vulgaris L.)

Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus vulgaris L.)

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Balandrán-Quintana, R.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 1 (1998), p. 113-116
Materias:	Alimentos Industria alimentaria Frijol Phaseolus vulgaris Productos procesados Extrusión Solubilidad Proteínas Digestibilidad Poroto
Publicación relacionada:	Contenido en: Journal of Food Science

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