Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties

David Betancur-Ancona, Teresita Sosa-Espinoza, Jorge Ruiz-Ruiz, Maira Segura-Campos, Luis Chel-Guerrero

Research output: Contribution to journal › Article › peer-review

61 Scopus citations

Fingerprint

Dive into the research topics of 'Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties'. Together they form a unique fingerprint.

Food Science