Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine
Bjoerck, Inger, Noguchi, Akinori, Asp, Nils Georg, Cheftel, Jean Claude, Dahlqvist, ArneVolume:
31
Langue:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00117a006
Date:
May, 1983
Fichier:
PDF, 686 KB
english, 1983