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dc.coverage.spatialGeneración de conocimiento
dc.creatorLUIS ANTONIO CHEL GUERRERO
dc.dateinfo:eu-repo/date/embargoEnd/2099-12-31
dc.date2016-09-30
dc.date.accessioned2018-10-04T16:13:19Z
dc.date.available2018-10-04T16:13:19Z
dc.identifierhttp://dx.doi.org/10.1007/s11130-016-0565-2
dc.identifier.urihttp://redi.uady.mx:8080/handle/123456789/3475
dc.language
dc.publisherPlant Foods for Human Nutrition
dc.relationcitation:0
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.sourceurn:issn:0921-9668
dc.subjectinfo:eu-repo/classification/cti/7
dc.subjectINGENIERÍA Y TECNOLOGÍA
dc.titleBioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking
dc.typeinfo:eu-repo/semantics/article


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