Work

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

Year: 2014

Type: article

Source: Journal of Functional Foods

DOI: 10.1016/j.jff.2014.02.016

Authors: Maira Rubi Segura-Campos, Karem García-Rodríguez, Jorge Carlos Ruiz-Ruiz, Luis Chel-Guerrero, David Betancur-Ancona

Institution: Autonomous University of Yucatán

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funders: Secretaría de Educación Pública, Consejo Nacional de Ciencia y Tecnología

OpenAlex ID: W2016305025

FWCI: 2.883

Cites: 31

Cited by: 24

Related to: 10