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Chemical profile of colorful bean (Phaseolus vulgaris L) fl..:
Bento, Juliana Aparecida Correia
;
Ribeiro, Paulo Riceli Vasconcelos
;
Alexandre e Silva, Lorena Mara
...
Food Chemistry. 356 (2021) - p. 129718 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2021.129718
RT Journal T1
Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.129718&Exemplar=1&LAN=DE A1 Bento, Juliana Aparecida Correia A1 Ribeiro, Paulo Riceli Vasconcelos A1 Alexandre e Silva, Lorena Mara A1 Alves Filho, Elenilson Godoy A1 Bassinello, Priscila Zaczuk A1 de Brito, Edy Sousa A1 Caliari, Márcio A1 Soares Júnior, Manoel Soares PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 356 SP 129718 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.129718 DO https://doi.org/10.1016/j.foodchem.2021.129718 SF ELIB - SuUB Bremen
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