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Journal: Foods, 2021
Volume: 10
Number: 2227
2227
Article: Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread
Authors: by Angela Mariela González-Montemayor, José Fernando Solanilla-Duque, Adriana C. Flores-Gallegos, Claudia Magdalena López-Badillo, Juan Alberto Ascacio-Valdés and Raúl Rodríguez-Herrera
Link: https://www.mdpi.com/2304-8158/10/9/2227

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