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Journal: Nutrients, 2021
Volume: 13
Number: 4517
4517
Article: Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour
Authors: by Francesca Sparvoli, Silvia Giofré, Eleonora Cominelli, Elena Avite, Gianluca Giuberti, Diomira Luongo, Edoardo Gatti, Marta Cianciabella, Giulia Maria Daniele, Mauro Rossi and Stefano Predieri
Link: https://www.mdpi.com/2072-6643/13/12/4517

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