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Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris).
Food Chem. 2021 Jul 1;349:129151. doi: 10.1016/j.foodchem.2021.129151. Epub 2021 Jan 19.
Food Chem. 2021.
PMID: 33545602
High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris).
Park R, Roman L, Falardeau L, Albino L, Joye I, Martinez MM.
Park R, et al. Among authors: falardeau l.
Foods. 2020 Jul 26;9(8):1002. doi: 10.3390/foods9081002.
Foods. 2020.
PMID: 32722614
Free PMC article.
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