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Thermal and enzymatic treatments reduced α‐galactooligosaccharides in common bean ( Phaseolus vulgaris L.) flour
Escobedo, Alejandro, Mora, Carlos, Mojica, LuisLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14273
Date:
November, 2019
File:
PDF, 1.20 MB
english, 2019