High Pressure Treatments Largely Avoid/Revert Decrease of Cooked Sorghum Protein Digestibility When Applied Before/After Cooking

AuthID
 P-002-S9Q
5
Author(s)
Document Type
Article
Year published
2011
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 44, Issue: 4, Pages: 1245-1249 (5)
Indexing
Wos®
Scopus®
Crossref®29
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-78751703985
Wos: WOS:000287641800062
Source Identifiers
ISSN: 0023-6438
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