Effect of Grain Structure and Cooking on Sorghum and Maize in Vitro Protein Digestibility

AuthID
 P-000-Q53
7
Author(s)
Duodu, KG
·
Parker, ML
·
Mills, ENC
·
Taylor, JRN
Tipo de Documento
Article
Year published
2002
Publicado
in JOURNAL OF CEREAL SCIENCE, ISSN: 0733-5210
Volume: 35, Número: 2, Páginas: 161-174 (14)
Indexing
Wos®
Scopus®
Crossref®114
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-0036083509
Wos: WOS:000176379200005
Source Identifiers
ISSN: 0733-5210
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