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Effect of Incorporation of Hard-to-Cook Bean ( P haseolus vulgaris L.) Protein Hydrolysate on Physical Properties and Starch and Dietary Fiber Components of Semolina Pasta
Segura-Campos, Maira Rubi, García-Rodríguez, Karem, Ruiz-Ruiz, Jorge Carlos, Chel-Guerrero, Luis, Betancur-Ancona, DavidVolume:
39
Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12330
Date:
December, 2015
File:
PDF, 132 KB
english, 2015