Article Versions Notes

Costa JEG, Azevedo PZ, Matos JdS, Wischral D, Rigolon TCB, Stringheta PC, Martins E, Campelo PH. Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein. Processes. 2025; 13(2):371. https://doi.org/10.3390/pr13020371

Costa, Juliana Eloy Granato, Paula Zambe Azevedo, Jessica da Silva Matos, Daiana Wischral, Thaís Caroline Buttow Rigolon, Paulo César Stringheta, Evandro Martins, and Pedro Henrique Campelo. 2025. "Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein" Processes 13, no. 2: 371. https://doi.org/10.3390/pr13020371

Costa, J. E. G., Azevedo, P. Z., Matos, J. d. S., Wischral, D., Rigolon, T. C. B., Stringheta, P. C., Martins, E., & Campelo, P. H. (2025). Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein. Processes, 13(2), 371. https://doi.org/10.3390/pr13020371