Quality of spaghetti pasta containing Mexican common bean...

Food Chemistry 2010 Vol. 119; Iss. 4

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

J.A. Gallegos-Infante, N.E. Rocha-Guzman, R.F. Gonzalez-Laredo, L.A. Ochoa-Martínez, N. Corzo, L.A. Bello-Perez, L. Medina-Torres, L.E. Peralta-Alvarez
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
119
Year:
2010
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2009.09.040
File:
PDF, 207 KB
english, 2010
Conversion to is in progress
Conversion to is failed