Effect of cooking on the protein profiles and in vitro digestibility of sorghum and maize-Reference-Cited by-同舟云学术

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Effect of cooking on the protein profiles and in vitro digestibility of sorghum and maize

Published:1986-07 Issue:4 Volume:34 Page:647-649
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hamaker Bruce R.,Kirleis Allen W.,Mertz Edwin T.,Axtell John D.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00070a014

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