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    Ohmic Heating as an Emerging Technology for the Improvement of the Techno-Functional Properties of Common Bean Flour

    Ohmic Heating as an Emerging Technology for the Improvement of the Techno-Functional Properties of Common Bean Flour oleh Italia Lima-Becerra, Balbuena-Alonso María, Fernanda Dorantes-Campuzano, Luis Mojica, Guadalupe Loarca-Piña, Eduardo Morales-Sánchez, Aurea Karina Ramírez-Jiménez, Marcela Gaytán-Martínez

    Diterbitkan 2021-10-01
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