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, Iván Luzardo‐Ocampo, Marcela Gaytán‐Martínez, Guadalupe Lóarca-Piña
Topics & Concepts
PhaseolusNutraceuticalFood scienceFortificationChemistryIron deficiencyBiological valueBotanyBiologyAnemiaInternal medicineMedicineProteins in Food SystemsFood composition and propertiesFood and Agricultural Sciences