High-Pressure Processing for Improving: Digestibility of Cooked Sorghum Protein

AuthID
 P-00P-Q2G
4
Author(s)
Nunes, A
·
Document Type
Book Chapter
Year published
2014
Published
in Improving Food Quality with Novel Food Processing Technologies
Pages: 183-194
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85054200883
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