Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds

By A. K. Ramírez-Jiménez, M. Gaytán‐Martínez, E. Morales‐Sánchez, G. Loarca-Piña. 2018

76 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/8bc9ba2a604e8b9d1c8fbe40b83b50a91034f089