Toggle navigation
Publicações
Investigadores
Instituições
0
Entrar
Autenticação Federada
(Click on the image)
Autenticação local
Recuperação de Password
Register
Entrar
Publicações
Procurar
Estatísticas
High-Pressure Processing for Improving: Digestibility of Cooked Sorghum Protein
AuthID
P-00P-Q2G
4
Author(s)
Saraiva, JA
·
Delgadillo, I
·
Nunes, A
·
Correia, AIL
Document Type
Book Chapter
Year published
2014
Published
in
Improving Food Quality with Novel Food Processing Technologies
Pages: 183-194
Indexing
Scopus
®
Google Scholar
®
Metadata
Sources
Publication Identifiers
DOI
:
10.1201/b17780
Scopus
: 2-s2.0-85054200883
Export Publication Metadata
Export
×
Publication Export Settings
BibTex
EndNote
APA
Export Preview
Lista
Marked
Adicionar à lista
Marked
Info
At this moment we don't have any links to full text documens.
×
Select Source
This publication has:
2 records from
ISI
2 records from
SCOPUS
2 records from
DBLP
2 records from
Unpaywall
2 records from
Openlibrary
2 records from
Handle
Please select which records must be used by Authenticus!
×
Preview Publications
© 2024 CRACS & Inesc TEC - All Rights Reserved
Privacy Policy
|
Terms of Service