High Pressure Treatments Largely Avoid/Revert Decrease of Cooked Sorghum Protein Digestibility When Applied Before/After Cooking

AuthID
 P-002-S9Q
5
Author(s)
Tipo de Documento
Article
Year published
2011
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 44, Número: 4, Páginas: 1245-1249 (5)
Indexing
Wos®
Scopus®
Crossref®29
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-78751703985
Wos: WOS:000287641800062
Source Identifiers
ISSN: 0023-6438
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service