Effects of the substitution of wheat flour with raw or germinated ayocote bean ( Phaseolus coccineus ) flour on the nutritional properties and quality of bread
Journal article published in 2022 by
Johanan Espinosa‐Ramírez 
,
Rosa María Mariscal‐Moreno ,
Cristina Chuck‐Hernández ,
Sergio O. Serna‐Saldivar ,
Rosa Selene Espiricueta‐Candelaria
,
Rosa María Mariscal‐Moreno ,
Cristina Chuck‐Hernández ,
Sergio O. Serna‐Saldivar ,
Rosa Selene Espiricueta‐Candelaria
This paper is made freely available by the publisher.
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