Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry

by Marcela Martínez-Castaño, Diana Paola Mejía Díaz, José Contreras-Calderón, Cecilia Gallardo Cabrera
Published 2020-05-01

Formation of Acrylamide and other Heat-Induced Compounds during Panela Production

by Marta Mesias, Cristina Delgado-Andrade, Faver Gómez-Narváez, José Contreras-Calderón, Francisco J. Morales
Published 2020-04-01