Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time
Gamboa-Gómez, Claudia I., Muñoz-Martínez, Abigail, Rocha-Guzmán, Nuria E., Gallegos-Infante, J. Alberto, Moreno-Jiménez, Martha R., González-Herrera, Silvia M., Soto-Cruz, Oscar, González-Laredo, Rubén F.
Published in Journal of food processing and preservation (01.04.2016)
Published in Journal of food processing and preservation (01.04.2016)
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Journal Article
Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time: Common Bean Tempeh Flour from Two Cultivars
Gamboa-Gómez, Claudia I., Muñoz-Martínez, Abigail, Rocha-Guzmán, Nuria E., Gallegos-Infante, J. Alberto, Moreno-Jiménez, Martha R., González-Herrera, Silvia M., Soto-Cruz, Oscar, González-Laredo, Rubén F.
Published in Journal of food processing and preservation (01.04.2016)
Published in Journal of food processing and preservation (01.04.2016)
Get full text
Journal Article