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UTILIZACIÓN DE LA HARINA OBTENIDA A PARTIR DEL FRIJOL CAUPÍ, PARA EL DESARROLLO DE PRODUCTOS CÁRNICOS DE PASTA FINA.

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Title: UTILIZACIÓN DE LA HARINA OBTENIDA A PARTIR DEL FRIJOL CAUPÍ, PARA EL DESARROLLO DE PRODUCTOS CÁRNICOS DE PASTA FINA.
Alternate Title: Use of the flour obtained from the cowpea bean, for the development of meat products of fine paste.
Authors: Hernández López, Urselia1 urselia@iiia.edu.cu, Rodríguez Álvarez, Ivania1,2, Núñez de Villavicencio, Margarita1, Rodríguez Sánchez, José Luis1,2, Herrera Martínez, Aracelys1
Source: Ciencia y Tecnología de los Alimentos. may-ago2024, Vol. 34 Issue 2, p64-70. 7p.
Database: Academic Search Ultimate
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  Data: <searchLink fieldCode="JN" term="%22Ciencia+y+Tecnología+de+los+Alimentos%22">Ciencia y Tecnología de los Alimentos</searchLink>. may-ago2024, Vol. 34 Issue 2, p64-70. 7p.
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      – TitleFull: UTILIZACIÓN DE LA HARINA OBTENIDA A PARTIR DEL FRIJOL CAUPÍ, PARA EL DESARROLLO DE PRODUCTOS CÁRNICOS DE PASTA FINA.
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