In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

✍ Scribed by Segura-Campos, Maira Rubi; García-Rodríguez, Karem; Ruiz-Ruiz, Jorge Carlos; Chel-Guerrero, Luis; Betancur-Ancona, David

• Book ID: 121692144
• Publisher: Elsevier
• Year: 2014
• Tongue: English
• Weight: 517 KB
• Volume: 8
• Category: Article
• ISSN: 1756-4646
• DOI: 10.1016/j.jff.2014.02.016