Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method-Reference-Cited by-同舟云学术

Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method

Published:2021-09 Issue: Volume:356 Page:129718
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bento Juliana Aparecida Correia,Ribeiro Paulo Riceli Vasconcelos,Alexandre e Silva Lorena Mara,Alves Filho Elenilson Godoy,Bassinello Priscila Zaczuk,de Brito Edy Sousa,Caliari Márcio,Soares Júnior Manoel Soares

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Empresa Brasileira de Pesquisa Agropecuária

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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