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Chemical,Physicochemical, Nutritional,Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris) |
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| Authors: | José Armando Ulloa Silvia Jazmin Ibarra-Zavala Silvia Patricia Ramírez-Salas Petra Rosas-Ulloa José Carmen Ramírez-Ramírez Blanca Estela Ulloa-Rangel |
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