Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour
以生物强化且不含凝集素的普通豆（菜豆）粉制成的食品的感官特性和营养品质
期刊:Nutrients
影响因子:5
doi:10.3390/nu13124517
Sparvoli, Francesca; Giofré, Silvia; Cominelli, Eleonora; Avite, Elena; Giuberti, Gianluca; Luongo, Diomira; Gatti, Edoardo; Cianciabella, Marta; Daniele, Giulia Maria; Rossi, Mauro; Predieri, Stefano
