Published in
Elsevier, Food Chemistry, (356), p. 129718, 2021
DOI: 10.1016/j.foodchem.2021.129718
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Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method
Journal article published in 2021 by
Juliana Aparecida Correia Bento,
Paulo Riceli Vasconcelos Ribeiro,
Lorena Mara Alexandre e. Silva,
Elenilson Godoy Alves Filho 
,
Priscila Zaczuk Bassinello,
Edy Sousa de Brito,
Márcio Caliari,
Manoel Soares Soares Júnior
,
Priscila Zaczuk Bassinello,
Edy Sousa de Brito,
Márcio Caliari,
Manoel Soares Soares Júnior
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