论文信息 - Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds - 字舞流文

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

G. Lóarca-Piña | E. Morales‐Sánchez | A. Ramírez-Jiménez | M. Gaytán-Martínez | G. Loarca-Piña | A. K. Ramírez-Jiménez | M. Gaytán‐Martínez