Universidad Nacional de San Martín-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2003

  1. Effect of cooking on oxalate content of pulses using an enzymatic procedure

    International Journal of Food Sciences and Nutrition, Vol. 54, Núm. 5, pp. 373-377

2001

  1. Optimization of iron speciation (soluble, ferrous and ferric) in beans, chickpeas and lentils

    Food Chemistry, Vol. 75, Núm. 3, pp. 365-370