ATRIBUTO NUTRICIONAL Y NUTRACÉUTICA DE PANQUÉ Y BARRITAS A BASE DE HARINA DE FRIJOL (Phaseolus vulgaris L.)/ NUTRITIONAL AND NUTRACEUTICAL ATTRIBUTE OF LOAF AND BARS MADE OF BEAN (Phaseolus vulgaris L.) FLOUR

Những quyển sách tương tự

• ABONOS VERDES Y SU INFLUENCIA EN EL CRECIMIENTO Y RENDIMIENTO DEL FRIJOL (Phaseolus vulgaris L), EN CONDICIONES AGROECOLOGICAS/ GREEN FERTILIZERS AND ITS INFLUENCE IN GROWTH AND DEVELOPMENT OF BEAN (Phaseolus vulgaris L) IN AGROECOLOGICAL CONDITIONS
  Bằng: Rivero Herrada, Marisol, et al.
  Được phát hành: (2016)
• Bioaccesibilidad de compuestos antioxidantes de diferentes variedades de frijol (Phaseolus vulgaris L.) en México, mediante un sistema gastrointestinal in vitro//Bioaccessibility of antioxidant compounds from different bean varieties (Phaseolus vulgaris L.) in Mexico, through an in vitro gastrointestinal system
  Bằng: Pérez-Perez, Liliana Maribel, et al.
  Được phát hành: (2019)
• Traditional cooking with spices from Phaseolus vulgaris L. and its antinutritional effect and bacterial inhibition
  Bằng: Olivas Orozco, Guadalupe Isela, et al.
  Được phát hành: (2021)
• ACTIVIDAD ANTIOXIDANTE DE LOS HIDROLIZADOS PROTEICOS DEL FRIJOL COMÚN (Phaseolus vulgaris) cv NEGRO PRIMAVERA-28 Y FLOR DE DURAZNO
  Bằng: Mendoza-Jiménez, Yazmin Lizeth, et al.
  Được phát hành: (2018)
• Assessment of antioxidant enzymes in leaves and roots of Phaseolus vulgaris plants under cadmium stress//Evaluación de enzimas antioxidantes en hojas y raíces de plantas Phaseolus vulgaris bajo estrés de cadmio
  Bằng: Gutiérrez-Martínez, Paulina Beatriz, et al.
  Được phát hành: (2020)