In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

Published 2014 View Full Article

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Title
In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate
Authors
Keywords
-
Journal
Journal of Functional Foods
Volume 8, Issue -, Pages 1-8
Publisher
Elsevier BV
Online
2014-03-22
DOI
10.1016/j.jff.2014.02.016

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