Author:
Tovar Luis Raul,Brito E.,Takahashi T.,Miyazawa T.,Soriano J.,Fujimoto K.
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Reference29 articles.
1. Alvarez M (1987) Digestibilidad aparente del triptofano proveniente de la semilla procesada de A. hypochondriacus B Sc Thesis Mexico City: University of Mexico, Faculty of Chemistry
2. Association of Official Analytical Chemists (1980) Official Methods of Analysis, 13th edn. Washington D.C.: AOAC
3. Betschart AA, Irving DW, Shepherd AD, Saunders RM (1981) Amaranthus cruentus: milling characteristics, distribution of nutrients within seeds components, and the effects of temperature on nutritional quality. J Food Sci 46: 1181?1187
4. Bjarson J, Carpenter KJ (1970) Mechanisms of heat damaged in proteins. 2. Chemical changes in pure proteins. Br J Nutr 24: 313?329
5. Bressani R (1983) Calidad protéinica de la semilla de amaranto cruda y procesada. En: Arch Latinoam Nutr (ed) El amaranto y su potencial. Bol 3. Guatemala: INCAP
Cited by
24 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