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The effect of cooking with retort pouch system on lipid and..:
Mayra MARTINEZ-CENICEROS
;
Karen FERNANDEZ-MONREAL
;
Lenin Efraín DOMÍNGUEZ-ORDAZ
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101137&tlng=en. , 2022
Link:
https://doi.org/10.1590/fst.94721
RT Journal T1 <Title>The effect of cooking with retort pouch system on lipid and phaseolin composition of Pinto Saltillo beans (Phaseolus vulgaris)</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d8ad9ed3fc7e46f19776e10826a15d05&Exemplar=1&LAN=DE A1 Mayra MARTINEZ-CENICEROS A1 Karen FERNANDEZ-MONREAL A1 Lenin Efraín DOMÍNGUEZ-ORDAZ A1 Juan Guillermo AYALA-SOTO A1 David CHAVEZ-FLORES A1 Teresita RUIZ-ANCHONDO A1 Fabiola SANDOVAL-SALAS A1 David NEDER-SUAREZ A1 Leon HERNANDEZ-OCHOA PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2022 K1 retort pouch K1 Pinto beans K1 GC/MS K1 phaseolin K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101137&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.94721 DO https://doi.org/10.1590/fst.94721 SF ELIB - SuUB Bremen
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