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1 Ergebnisse
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Improving nutritional and functional quality characteristic..:
Espinosa Páez, Edith
;
Hernández-Luna, Carlos E.
;
Longoria-García, Samuel
...
CyTA - Journal of Food. 21 (2023) 1 - p. 151-158 , 2023
Link:
https://doi.org/10.1080/19476337.2023.2173305
RT Journal T1
Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats withPleurotus ostreatus
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_19476337.2023.2173305&Exemplar=1&LAN=DE A1 Espinosa Páez, Edith A1 Hernández-Luna, Carlos E. A1 Longoria-García, Samuel A1 Torres-Alvarez, Cynthia A1 Velez-Argumedo, Catalina A1 González-Martínez, Blanca E. PB Informa UK Limited YR 2023 SN 1947-6337 SN 1947-6345 JF CyTA - Journal of Food VO 21 IS 1 SP 151 OP 158 LK http://dx.doi.org/https://doi.org/10.1080/19476337.2023.2173305 DO https://doi.org/10.1080/19476337.2023.2173305 SF ELIB - SuUB Bremen
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