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The effect of cooking with retort pouch system on lipid and phaseolin composition of Pinto Saltillo beans (Phaseolus vulgaris)

by Mayra MARTINEZ-CENICEROS, Karen FERNANDEZ-MONREAL, Lenin Efraín DOMÍNGUEZ-ORDAZ, Juan Guillermo AYALA-SOTO, David CHAVEZ-FLORES, Teresita RUIZ-ANCHONDO, Fabiola SANDOVAL-SALAS, David NEDER-SUAREZ, Leon HERNANDEZ-OCHOA
Published in Food Science and Technology (2022)