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About this Agricultural and Biological Sciences article
Effect of Incorporation of Hard-to-Cook Bean ( P haseolus vulgaris L.) Protein Hydrolysate on Physical Properties and Starch and Dietary Fiber Components of Semolina Pasta by Segura-Campos, Maira Rubi; García-Rodríguez, Karem; Ruiz-Ruiz, Jorge Carlos; Chel-Guerrero, Luis; Betancur-Ancona, David is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Segura-Campos, Maira Rubi; García-Rodríguez, Karem; Ruiz-Ruiz, Jorge Carlos; Chel-Guerrero, Luis; Betancur-Ancona, David
- Publisher
- John Wiley and Sons; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0145-8892)
- Published
- 2014
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)