Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking
Crossref DOI link: https://doi.org/10.1007/s11130-016-0565-2
Published Online: 2016-07-15
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Drago, Silvina R.
Franco-Miranda, Hanai
Cian, Raúl E.
Betancur-Ancona, David
Chel-Guerrero, Luis
License valid from 2016-07-15