Article Versions Notes

Sparvoli F, Giofré S, Cominelli E, Avite E, Giuberti G, Luongo D, Gatti E, Cianciabella M, Daniele GM, Rossi M, et al. Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour. Nutrients. 2021; 13(12):4517. https://doi.org/10.3390/nu13124517

Sparvoli, Francesca, Silvia Giofré, Eleonora Cominelli, Elena Avite, Gianluca Giuberti, Diomira Luongo, Edoardo Gatti, Marta Cianciabella, Giulia Maria Daniele, Mauro Rossi, and et al. 2021. "Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour" Nutrients 13, no. 12: 4517. https://doi.org/10.3390/nu13124517

Sparvoli, F., Giofré, S., Cominelli, E., Avite, E., Giuberti, G., Luongo, D., Gatti, E., Cianciabella, M., Daniele, G. M., Rossi, M., & Predieri, S. (2021). Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour. Nutrients, 13(12), 4517. https://doi.org/10.3390/nu13124517