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The effect of cooking with retort pouch system on lipid and..:
MARTINEZ-CENICEROS, Mayra
;
FERNANDEZ-MONREAL, Karen
;
DOMÍNGUEZ-ORDAZ, Lenin Efraín
...
Food Science and Technology. 42 (2022) - p. , 2022
Link:
https://doi.org/10.1590/fst.94721
RT Journal T1
The effect of cooking with retort pouch system on lipid and phaseolin composition of Pinto Saltillo beans (Phaseolus vulgaris)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.94721&Exemplar=1&LAN=DE A1 MARTINEZ-CENICEROS, Mayra A1 FERNANDEZ-MONREAL, Karen A1 DOMÍNGUEZ-ORDAZ, Lenin Efraín A1 AYALA-SOTO, Juan Guillermo A1 CHAVEZ-FLORES, David A1 RUIZ-ANCHONDO, Teresita A1 SANDOVAL-SALAS, Fabiola A1 NEDER-SUAREZ, David A1 HERNANDEZ-OCHOA, Leon PB FapUNIFESP (SciELO) YR 2022 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 42 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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