Author:
Balseiro Guillermo,Taron Arnulfo,Garcia-Zapateiro Luis A.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference45 articles.
1. Aliya S, Geervani P (1981) An assessment of the protein quality and vitamin B content of commonly used fermented products of legumes and millets. J Sci Food Agric 32(82):837–842
2. AOAC—Association of Official Analytical Chemists (1998) Official methods analysis, 6th edn. Arlington, VA
3. Akubor PI, Ukwuru MU (2003) Functional properties and biscuit making potential of soybean and cassava flour blends. Plant Foods Hum Nutr 58(3):1–12
4. Arendt EK, Dal Bello F (2008) Gluten-free cereal products and beverages, 1st edn. Academic Press, United States of America
5. Belton PS, Taylor JR (2004) Sorghum and millets: protein sources for Africa. Trends Food Sci Tech 15(2):94–98
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献