Food Chemistry
 2024
DOI: 10.1016/j.foodchem.2024.139602
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Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron

Vanessa Sánchez-Quezada,
Ivan Luzardo-Ocampo,
Marcela Gaytán-Martínez
et al.
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