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

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