Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties
- 1 January 2017
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 214, 460-467
Abstract
No abstract availableKeywords
Funding Information
- CAPES
- CNPq
- FAPERGS
- SCT-RS
- Pólo de Inovação Tecnológica em Alimentos da Região Sul
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