Cite
HARVARD Citation
Bento, J. et al. (2021). Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method. Food chemistry. p. . [Online].
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Bento, J. et al. (2021). Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method. Food chemistry. p. . [Online].