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Journal of Food Quality
Volume 2018, Article ID 9782591, 8 pages
https://doi.org/10.1155/2018/9782591
Research Article

Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.)

1Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, 72810 San Andrés Cholula, PUE, Mexico
2Ingeniería en Biotecnología, Universidad Politécnica de Puebla, Tercer Carril del Ejido Serrano s/n, San Mateo Cuanalá, 72640 Juan C. Bonilla, PUE, Mexico
3Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio FCQ4, Ciudad Universitaria, 72570 Puebla, PUE, Mexico

Correspondence should be addressed to Enrique Palou; xm.paldu@uolap.euqirne

Received 21 October 2017; Accepted 12 December 2017; Published 3 January 2018

Academic Editor: Jorge Barros-Velázquez

Copyright © 2018 Claudia Montalvo-Paquini et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Claudia Montalvo-Paquini, Raúl Avila-Sosa, Aurelio López-Malo, and Enrique Palou, “Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.),” Journal of Food Quality, vol. 2018, Article ID 9782591, 8 pages, 2018. https://doi.org/10.1155/2018/9782591.