Order Article Reprints
Journal: Nutrients, 2021
Volume: 13
Number: 4517
Article:
Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour
Authors:
by
Francesca Sparvoli, Silvia Giofré, Eleonora Cominelli, Elena Avite, Gianluca Giuberti, Diomira Luongo, Edoardo Gatti, Marta Cianciabella, Giulia Maria Daniele, Mauro Rossi and Stefano Predieri
Link:
https://www.mdpi.com/2072-6643/13/12/4517
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