Comparison of the Effects Induced by Different Processing Methods on Sorghum Proteins

AuthID
 P-003-BJS
4
Author(s)
Tipo de Documento
Article
Year published
2010
Publicado
in JOURNAL OF CEREAL SCIENCE, ISSN: 0733-5210
Volume: 51, Número: 1, Páginas: 146-151 (6)
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-73849150201
Wos: WOS:000274867600022
Source Identifiers
ISSN: 0733-5210
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