In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate
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2009 ◽
Vol 74
(9)
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pp. E488-E494
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2016 ◽
Vol 27
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pp. 160-177
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2018 ◽
Vol 9
(3)
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pp. 85-89
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1987 ◽
Vol 52
(5)
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pp. 1335-1340
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2018 ◽
Vol 9
(8)
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pp. 117-122
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1978 ◽
Vol 26
(4)
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pp. 784-788
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