Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango

بواسطة Soto Quiñones, Melissa del Carmen, Ochoa-Martínez, Luz Araceli, González Herrera, Silvia Marina, Rutiaga Quiñones, Olga Miriam, González-Laredo, Rubén Francisco
منشور في 2022